This is a basic family-friendly recipe enjoyed by kids and adults alike. You can easily vary the recipe with a few simple additions.
1 bunch of broccoli (or whatever will feed your family)
2 oz. orange juice or lemon juice (optional)
3-4 tablespoons olive oil
Salt and pepper to taste
A light sprinkling of garlic powder*
Pre-heat the oven to 400°F.
Cut the florets from the stem as far up the stem as you can. Cut the florets into roughly uniform bite-sized bits, and transfer into a large bowl.
Use a swivel bladed peeler to peel the stems, starting at the base and working up for ease. Cut the stems into bite-sized chunks around the same size as the florets. Transfer to the bowl with the florets.
Pour the juice over the broccoli and toss to evenly coat the broccoli. Drizzle olive oil over evenly and toss to evenly distribute it over the broccoli. Add salt and pepper to taste, a light sprinkling of the garlic over all, toss again for even distribution.
Place broccoli on a heavy sheet pan, or Pyrex dish, and place in the middle rack of oven.
Roast broccoli for 15 minutes. The stems and florets should be tender. There should be just a little crisping on the edges, and the broccoli should not be stinky or too soft. As soon as it is tender enough to eat and a little crisp (this is part of what kids like about this recipe) it is ready to serve.
* For garlic powder I am quite picky and only use McCormick Garlic Powder. All it is is dried garlic. I find other brands taste metallic and are prone to burning and clumping.
Use ginger and a touch of soy sauce with the orange juice, and a drop or two of toasted sesame oil with a neutral flavored oil like grapeseed or plain olive.
Use lemon juice and add some rosemary.
Add chili flakes and diced garlic with lemon.