Today’s recipe is super simple but an old favourite. My mum has been making broccoli like this since I can remember and it’s the way I’ve always made it too.
I remember when friend’s were over for dinner and my mum would serve this broccoli dish, they would initially turn their nose up (because it’s a vegetable – GROSS) but once they tried it they loved it! Which is quite a feat, to get kids to actually enjoy eating broccoli. One friend even got her mum to ask my mum how to make it.
The secret ingredient is coriander & garlic and the trick is to cook it until it’s slightly crispy. The coriander & garlic adds a delicious, strong flavour, which makes this dish a winner, even for broccoli-haters. The slightly crunchy, crisp texture makes it so more-ish. It’s a little bit similar to kale chips, in that way.
I happen to love broccoli however it comes and don’t think it needs extra flavours but I can’t deny that this is my favourite way to eat it.
This broccoli dish is:
- Vegetarian & vegan
- Gluten-free, grain-free & paleo-friendly
- Low-fat & low calorie
- 1 of your 5 a day
- 1 head of broccoli
- 1 tsp ground coriander
- 1 tsp garlic powder*
- Salt and pepper, to taste
- 1 tbsp olive oil or water
- Preheat oven to 180C / 350F and line a baking tray with parchment paper.
- Chop the broccoli into small-ish pieces and add to a zip lock food bag with the coriander, garlic, salt, pepper and olive oil. Shake vigorously to make sure the broccoli is well coated.
- Transfer to the baking tray and cook for 20-15 minutes until the broccoli is starting to crisp and blacken.
- Serve and enjoy!
*I like to use powder but you can also use finely chopped fresh garlic or garlic olive oil.
Did you hate vegetables as a kid? What’s your favourite way to make vegetables appealing to kids?