Yes, I Actually Like Broccoli (and other veggies)

On weekends, Mitch cooks dinner for me. He has been doing some experimenting in the kitchen, and he is growing more and more comfortable with a variety of recipes. We went out to try The Village of East Davenport’s latest restaurant venture: Baked Bread & Beer Company. If you get a chance, take an opportunity to follow their signature hashtag and #getbaked. The bar is a cool blend of rustic country and trendy metal accents. They bake a large variety of delicious and unique breads and pastries in-house, and in a few weeks, they will release a series of beer they are creating and brewing as well. The owner is great, the food looked amazing, and the atmosphere was one where you just want to sit and stay for a long while. Needless to say, we will definitely be going back.

The effects of staying for a while yielded a late dinner for us, but Mitch went to one of his go-to recipes: roasted broccoli. If you have people who are anti-veggie, try roasting them. Many times, people are resistant to veggies because they are bitter. Roasting brings out a natural sweetness and nuttiness which is downright addictive- not to mention the crisp factor which develops on the florets. The recipe below can be simplified all the way down to just broccoli, salt, and pepper, but if you’re looking to impress, go for the fixings below.

Roasted Broccoli


  • One head of broccoli broken into pieces (you can even use stems for this so long as they are peeled)
  • Salt and Pepper
  • Olive Oil
  • Crushed red pepper flake
  • 1-2 cloves of garlic, minced
  • 1/2 lemon, juiced
  • Parmesan cheese


  1. Preheat the oven to 425 degrees.
  2. Mix the broccoli, salt, pepper, oil, crushed red pepper flake, and garlic together and arrange on a baking sheet.
  3. Roast for 20-25 minutes
  4. Immediately after removing from the oven, sprinkle with lemon juice and parmesan cheese and serve.

Delicious, quick, nutritious, and it looks like you spent way longer than you actually did!

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