The green cruciferous vegetable broccoli is packed with nutrients that help to keep your heart healthy while also aiding your digestion and immune system. It is important to cook broccoli in a way that allows it to retain all of its valuable nutrients. Steaming is often the preferred method to accomplish this, but baking broccoli in the oven, drizzled with olive oil, will give you a delicious and tender alternative.
Preheat your oven to 425 degrees Fahrenheit.
Cut the stems off of 1 lb. of broccoli and trim the leaves that grow around and between the florets. Rinse the broccoli under warm running water for several minutes to remove any dirt.
Slice the broccoli florets into bite-size 1-inch pieces and place them in a mixing bowl. Add 2 tbsp. olive oil, 2 tsp. minced garlic, and salt and pepper to taste. Stir the broccoli so that it is covered with the oil and seasonings.
Transfer the broccoli florets to a 13-by-9-inch casserole dish. Spread the florets on the bottom of the dish so that they cook evenly.
Bake the broccoli florets for 8 to 10 minutes, or until they are tender. Avoid overcooking the florets, as this can result in the nutrients being diminished. Remove the broccoli from the oven as soon as it is hot and tender throughout. Serve while warm.
Sprinkle 1/4 cup grated Parmesan cheese over the florets during the last 2 minutes of cooking for added flavor and texture. Choose broccoli that is bright green and has tightly packed florets to ensure the best quality.