I returned home from Blogher Food 2010 yesterday and found that the seasons had changed during the mere 4 days I was out of town. It now seems to actually be fall here in Boulder, which means it is the perfect weather for roasting vegetables.
My boys inhale this naturally gluten free roasted broccoli dish whenever I make it. Their friend Josh has been known to eat the entire tray of broccoli just minutes before dinner, leaving me with only one green veggie dish to serve instead of two (I usually also make kale chips when I serve this as green veggies are a main part of what we eat every night here).
Oven Roasted Broccoli
- Wash and cut broccoli into smallish pieces with long stems
- Toss broccoli in a large bowl with olive oil and salt
- Spread broccoli out on a parchment paper lined baking sheet
- Bake at 400° for 12-15 minutes until tender and slightly browned
This quick and easy roasted broccoli is also delicious dipped in my Tangy Peanut Sauce.
The winner of last weeks giveaway for a copy (as soon as its published) of my new cookbook, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour> is Holly Ellerton! Congratulations, Holly!
On a final note, I don’t know if any of you remember the Gluten Free Rosemary Cracker recipe I created for the Almond Board of California during my satellite media tour back in June. Well, I recently received the video they took of me making these scrumptious little gluten free crackers. I would love to share it with you below!