I’m about to hop on a plane. (Um, I wish it was that easy. I’m hauling a car seat and stroller and luggage and a lap child, so my getaway will be anything but graceful- or relaxing.) Clara and I are headed for Arizona. For some warmth and sunshine and catch-up time with one of my best friends. I’ve been looking forward to this trip for several years, not knowing if it would actually happen. Now it’s here, it’s happening! A late Christmas gift to myself. But I’ll admit that traveling with a toddler is like a reoccurring nightmare. I know what’s coming and I can only hope for the best. And yet here we go again. Dear friends and 70 degree days will be worth it.

I thought I’d share a quick recipe before I depart. Something I’ve made a handful of times recently because it’s such a simple delicious way to eat your broccoli. This broccoli is tossed with olive oil, salt, and pepper- some garlic if you wish- then roasted until tender yet crisp. Little bits of the broccoli darken and char- the best part. Eat it straight off the pan or dust with crushed red pepper and/or Parmesan for a special touch. (In full disclosure, Clara still prefers her broccoli steamed. But she’s under two and not to be trusted when it comes to such things.)

**Winner of last week’s cast iron skillet giveaway announced at the bottom of this post.**

Roasted Broccoli

INGREDIENTS

1 lb. fresh broccoli, cut into florets
2-3 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper

optional:
minced garlic
freshly grated Parmesan or sharp white cheddar
crushed red pepper flakes

DIRECTIONS

1. Preheat oven to 425 F. Line a large rimmed baking sheet with aluminum foil and coat it with cooking spray.

2. Place the broccoli on the baking sheet and drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper. Toss to coat and spread the broccoli in an even layer. (Optional: Toss garlic with broccoli before roasting.)

3. Bake in preheated oven for 20-25 minutes, turning halfway through, until tender-crisp (the broccoli will brown in spots). Serve immediately. (Optional: Sprinkle with Parmesan or cheddar and/or red pepper flakes.)

(Adapted from Rachel Cooks)