Making sure we eat enough vegetables can sometimes be a challenge. We can meet the challenge by getting creative with vegetable consumption. Broccoli will be in-season during April and May in North Carolina so be sure to check your local Farmers’ Market to shop locally. Broccoli is low cost and if purchased fresh can easily be frozen for consumption later. Eating broccoli steamed or raw may get boring so why not switch it up. Popular recipes with broccoli include broccoli cheddar soup, broccoli salad, or beef/chicken and broccoli.
Roasted broccoli adds a crunch that your tastebuds will enjoy.
- 2 tablespoons of olive oil
- 1 teaspoon of red crushed pepper flakes
- 2 teaspoons cayenne pepper
- 4 cups broccoli florets (chopped into small pieces or steaks, about 3 heads)
- 1/3 cup sliced almonds
- ½ cup shredded parmesan cheese
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Preheat the oven to 375 degrees Fahrenheit. Spray a non-stick spray on a baking sheet.
- In a small bowl, combine olive oil, red crushed pepper flakes, garlic powder, and cayenne powder.
- Place chopped broccoli into a large bowl and evenly por in the olive oil mix. Distribute evenly over the broccoli and gently mix until broccoli has been coated.
- Evenly spread broccoli on baking sheet leaving space in between.
- Roast broccoli for 8 to 10 minutes. Remove broccoli from oven and flip broccoli and evenly sprinkle almonds. Roast for an additional 8 to 10 minutes (or until desired doneness).
- Once broccoli is out of the oven, sprinkle with parmesan cheese and salt.
- Complete the dish by topping the broccoli with lemon zest and lemon juice.
Recipe and Nutrition Facts accessed at:
All ingredients for this recipe are eligible under the Supplemental Nutrition Assistance Program (SNAP). If you are interested in applying for SNAP, please contact More In My Basket for an eligibility screening and application assistance.
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