ITEM OF THE WEEK: Broccoli

Fun fact, the word broccoli comes from the Italian plural of broccolo, which means "flowering crest of a cabbage". Broccoli is indeed a member of the cabbage family, which eaten raw, steamed, roasted grilled or even pureed and soup’d packs a powerful nutritional punch. A single 100 gram serving is an excellent source of Vitamin C and K, contains several B vitamins and the mineral manganese which helps the body form connective tissue, bones, blood clotting factors, and sex hormones. Manganese also plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation and is also necessary for normal brain and nerve function - in short, you need it! Those of us who aren’t big on broccoli may wanna try this recipe out for a light crunchy way to get vital nutrients your body craves.

 

Garlic Roasted Broccoli

  • 1 bunch broccoli cut into florets
  • 2 tablespoons (olive) oil
  • 3 cloves garlic, thinly sliced
  • Salt and freshly ground pepper

Directions:

Preheat oven to 450F degrees.

Toss the broccoli florets with the olive oil, garlic, salt, and pepper, then place on a baking tray. Spread them out evenly on the baking tray and then roast for about 20 minutes, without stirring - until the edges are crispy and the stems are crisp tender. Serve warm.
 

http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-broccoli-with-garlic-recipe.html?oc=linkback