Roasted Broccoli

I love roasted vegetables.  Roasting intensifies flavors instead of seeping them into water, the way boiling does. Of all vegetables that I’ve roasted, broccoli comes in second only to potatoes.  Broccoli just seems to be meant for the oven. The whole stalk caramelizes and all of the little “leaves” get crispy. Add Parmesan cheese to that, and what not to love?  Velveeta cannot compare. Continue Reading…