Most of us know that broccoli is a nutritional powerhouse. For a non-starchy vegetable, it offers eaters a relatively high amount of protein, at 3.7 g per cup. A few servings of this (or other cruciferous vegetables) per week is associated with a significantly reduced risk of breast cancer, likely due to the role of sulforaphanes in supporting healthy metabolism of estrogen. Some studies have also shown that its consumption can improve blood sugar control. Learn how to create a better broccoli version that the same old boring one!
So, what’s the best way to eat it? Well, we know that boiling broccoli decreases the level of water soluble vitamins (C, B vitamins). Some professionals promote steaming. However, I like to point out that broccoli contains significant levels of vitamins A & K, both fat soluble vitamins. Therefore, if we really want to maximize the bioavailability of these nutrients, adding oil makes sense. Further, roasting intensifies flavors, making the finished product even more appealing for diners.
How to prepare a finer broccoli?
Preheat oven to 450 degrees Fahrenheit
2 Heads Fresh Broccoli
½ tsp Salt
4 Tbsp Extra Virgin Olive Oil
Cut heads into florets. Wash in colander, shaking off excess water afterwards. Transfer it to a large bowl. Drizzle with olive oil. Sprinkle with salt. Toss or stir to coat evenly. Cover two baking sheets with parchment paper. Distribute dressed broccoli evenly across the baking sheets. Place in oven and bake for 15-20 minutes, until well browned.