Broccoli – the one vegetable I’m having major regrets that I didn’t plant it in my garden. It’s always exciting planning the garden each winter for the spring; the idea of having fresh vegetables right at my fingertips, or rather out my back door, is amazing. All winter long I stare at the barren garden beds, dreaming about what I’m going to plant.
I have my go-to veggies – tomatoes, green, red and jalapeno peppers, butter lettuce, basil, thyme and chives. Last year I planted zucchini and did so again this year, but I’ve discovered that I need to plant more flowers as well to attract the honeybees to pollinate my zucchini. Then I’m usually left with about 2-3 spaces to try and plant something completely different, and it’s so difficult to choose which vegetable to try and grow!
This year I went with snap peas, and it was a DISASTER. I have friends successfully planting and growing one of my favorite veggies, but for me? Hell no. I was left with wannabe brown and dried up vines, despite my constant watering, and a whole heap of disappointment; I’m no master gardener, but for the love of veggies, I’m not that bad at growing things.
I ended up discovering that snap peas do well with shade and cooler temps, so spring and fall are the ideal times plant. Not 92 degree June weather like I did. So we divested of the snap peas till the fall, and I was left with dead vines in my hands, muttering to myself “I knew I should have planted that damn broccoli!”
Oh well. Our farmers market has plenty of broccoli fresh from Iowa farms to buy, so that’s the next best thing to walking in your own backyard to pick it.
I’ve spent the last year deciding that roasting is my favorite way to cook vegetables. This method is probably tied with grilling, but since I can roast all year around, so it tends to be my go-to. And broccoli happens to be one of my favorite vegetables to roast!
My go-to is typically some light seasoning – kosher sea salt, fresh ground black pepper, and garlic powder. Long gone are my days of insisting that my broccoli be smothered in cheese sauce, but that doesn’t mean that cheesy vegetables are far from my heart. I’ve simply evolved since being 10 years old.
I decided to do an adult take on my childhood cheesy broccoli and roast some shredded Gruyere on my broccoli. And boy, what an upgrade! The Gruyere, combined with the lemon juice (you can read about my on-going love affair of all things flavored lemon here) kicked up this roasted broccoli to a fun new level!
The pepper and garlic powder are staples for me when roasting broccoli, but the salt isn’t needed since the Gruyere has a slightly salty flavor to it naturally, which is brought out as well in the roasting process.
I’d love to know what your favorite vegetable to roast is, so let me know in the comments below!
10 minPrep Time
25 minCook Time
35 minTotal Time
- 1 head of broccoli, chopped (include the stems)
- 1 tbsp. olive oil
- 2 tbsp. garlic powder
- 1 tbsp. fresh ground black pepper
- 1/3 c. lemon juice
- 1 c. Gruyere cheese, shredded
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl toss the broccoli in the olive oil and lemon juice. Add the garlic powder and toss again to coat.
- Spread the seasoned broccoli onto the baking sheet, then sprinkle with the shredded gruyere.
- Roast for 20 minutes, or until the cheese is melted and the broccoli has nice browned edges. Enjoy!