It's been another interesting week which has made it difficult for me to get on here, write and try new recipes. James had an emergency appendectomy this past Monday evening so I've spent my time taking care of the kids, taking care of my husband (who sometimes lacks the ability to just sit and relax) and attempting to get my normal cleaning and errands done. There were not many opportunities in there to try new recipes and get creative in the kitchen. Hence, the blog has suffered a minor setback.
But I'm back and I made a killer broccoli side dish yesterday. Until now, I have lacked pizzazz in the broccoli department, usually choosing to steam the green veggies and serve with a pinch of salt and pepper. It's okay... it's broccoli, you know. Yesterday dawned a new day for me in the realm of broccoli, and it was delicious. Although Cora was not quite used to the new subtle flavors, Adelle ate it up wholeheartedly. I tell you, nothing makes a mother swell with pride more than watching her child eat vegetables.
1 large bunch broccoli, chopped into medium-sized florets
2 Tablespoons olive oil
pinch of kosher salt
1 teaspoon sugar
dash of garlic powder
1. Adjust the oven rack to the bottom position. Line a baking sheet with parchment paper, place on the bottom rack and preheat the oven and baking sheet to 500 degrees.
2. Place broccoli florets in a medium bowl. Toss with olive oil, kosher salt, sugar and garlic powder. Carefully remove preheated baking sheet from the oven and evenly lay broccoli on top. Return baking sheet to bottom rack of oven.
3. Bake until the broccoli just starts to turn brown and is fork-tender. Serve.