Roasted Florets

iVillage Member
Registered: 04-01-2002
Roasted Florets
3
Tue, 01-25-2011 - 5:45am

Roasted Florets

8 cups bite-size cauliflower or broccoli florets (about 1 head), sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Lemon wedges (optional)

Preheat the oven to 450 degrees F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.

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iVillage Member
Registered: 10-17-2000
Wed, 01-26-2011 - 11:25am
I keep forgetting to try roasted broccoli 'cuz everyone in the family eats that. I do the roasted cauliflower on a regular basis, only DS3 & I eat it -- it is sooo good. I use fresh ground sea salt & throw some whole garlic cloves in the mix, as well. YUMMY!


iVillage Member
Registered: 02-12-2002
Wed, 01-26-2011 - 2:41pm

I love any kind of roasted vegetable.

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iVillage Member
Registered: 04-01-2002
Wed, 01-26-2011 - 4:51pm

Me too, although I am not a Brussels sprouts or parsnips

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