I bring to you a quick and easy recipe to get those veggies packed into your meals… in a way you will want to eat them! God knows I need all the help in that department I can get.
I am sorry about the lack of posts this past week. And I’m sorry if you have written me a comment and I have not responded. I was really on top of my updates for a while there. School just got super crazy within this last week and I am still trying to get on top of it. This whole Spanish senior thesis thing is driving me up a wall, mainly because (a) I have to re-read two Spanish books probably by next week, (b) I want to be in a blow-off non-literature-based Spanish class instead of writing this, and (c) I don’t want to have to present this in April… which I will have to do in front of a bunch of professors, unfortunately. I am already nervous.
Between that, having to write my chemistry senior thesis, all of my other classes and labs, and the start of hockey season (Let’s go Blues!), I have surrendered myself to the fact that I will probably have a minimal social life this semester.
roasted garlic broccoli
Makes 4 servings
6 cups broccoli florets
2 tablespoons olive oil
1 teaspoon kosher salt
2 cloves of garlic, minced
juice from half a lemon
Preheat oven to 375°F. On a baking sheet, toss together broccoli, olive oil, salt, and garlic. Spread out in a single layer. Bake in the preheated oven for about 20-23 minutes, until broccoli is cooked through and a little crispy in some parts. Squeeze lemon juice over broccoli and serve.