Every Sunday we shop at the farmer's market and then make a big dinner at home (hoping for tons of leftovers) together as a family. Sunday is easily my favorite day because it's the one with the fewest distractions and we can take our time cooking and then playing together as a family while dinner is in the oven.
I confess however, that I can occasionally get distracted and dinner takes the hit. Whether it's because a friend comes over for an impromptu visit or we're immersed in an art project or board game, before I know it whatever is in the oven accidentally gets a bit overcooked. Hence I recently bought not one, but two new kitchen timers.
Last Sunday the latest victim of my absent minded mommy brain was a bunch of beautiful tender broccoli florets we had just bought that morning. Sadly, I forgot to turn on the timer and 30 minutes later the tips had gotten a lot darker then I would have liked (note to self_ when buying new timers, remember to use them). Ironically, when we finally sat down to eat, a variety of dishes spread out in front of us, both kids immediately went for the broccoli. Chloe said after her second or third piece_ "it's crispy broccoli". Of course! Kale and Potato Chips are super delicious and full of kid-appeal, why wouldn't broccoli be too?
And that's how one of our new favorite side dishes was born.
Crispy Broccoli (4)
- 2 cups broccoli florets
- canola oil spray or 1 tablespoon olive oil
- 1 teaspoon Kosher Salt
Preparation1. Preheat oven to 425° F.
2. Place the broccoli on a baking sheet (foil-covered if you want to make clean up easier).
3. Spray the broccoli with canola oil or drizzle with olive oil, tossing to coat and sprinkle with salt.
4. Roast in the oven for 25-30 minutes, or until broccoli is crisp.