Broccoli is a fall staple that can seem a bit daunting when harvesting yourself. We're here to help! Here's a simple way to use the whole plant. You can keep it as is, or dress it up with a protein or nutritional yeast.
Nutritional yeast is a great way to add some additional nutrients (namely vitamin B12) to vegan and vegetarian dishes. Enjoy!
- 1 harvested broccoli plant
- 2 tbsp olive oil
- 1 lemon
- Salt to taste
Pre-heat oven to 350 degrees.
While the oven is warming up, break down your broccoli. Remove the florets from the crown, and slice the stems into ½” chunks.
Spread broccoli stem and florets out on a medium sheet pan. Drizzle olive oil over the broccoli pieces, especially the florets. You can give the broccoli a stir to help distribute the olive oil, just move the broccoli over the pan so it’s spread out in an even layer. Sprinkle salt over the veggies and put the sheet pan into the heated oven. Set timer for 15 minutes. When the broccoli is ready, the edges of the florets will be a tad bit browned, and the stems will be dark green.
Home-grown fresh vegetables typically take less time to cook than store bought, but go ahead and sample a bite or two to see if the broccoli is cooked to your taste. If it needs more time in the oven, give it another 5-10 minutes. Sprinkle with lemon juice and serve.
Optional boost: If you want to dress it up, try roasting with slivered almonds, tossing with nutritional yeast, add sauteed garlic, or grate fresh parmesan over the broccoli to finish.