In a time of year when sunlight is scarce and viruses are running rampant, our bodies could use all the extra vitamins and minerals they can get. Fresh fruits and vegetables are excellent sources of these essential immunity-boosting micronutrients, and my personal favorite nutritional heavy-hitter is broccoli.
These crunchy green florets are chock full of vitamins A, B, C, D, and K; calcium; zinc; iron; and may even help certain health conditions like cancer, arthritis, heart disease, and schizophrenia. Healthy. Heavy. Hitter.
But ironically, finding great-tasting, fresh produce in the middle of winter when we need it most can be challenging, to say the least. As most of us turn to grocery delivery and pick-up in the age of COVID, this produce problem is only aggravated by being at the mercy of someone else’s selection of fresh fruits and vegetables. (Right, I definitely was hoping to get a head of broccoli covered in mold. Thanks so much. Sigh.)
Line a sheet pan with aluminum foil and set it on the bottom rack of your oven. Leave the pan in the oven while it preheats to 450º F.
Once the oven is preheated, take the broccoli out of the freezer and empty the whole bag into a large mixing bowl. Add the oil, sugar, and spices to the bowl. Use your hands to toss the florets, coating thoroughly.
Remove the sheet pan from the oven and set it on a sturdy surface. Add the broccoli to the sheet pan and spread evenly. (The broccoli should sizzle when it hits the hot pan.) Try to arrange the florets so the flattest part of the stalk is facing down on the pan.
Place the pan back in the oven and bake for 15 minutes or until the edges of the florets begin to brown. Remove the pan from the oven and switch to the broiler setting.
Sprinkle salt over the broccoli. Top with liquid amino acids and grated parmesan (totally optional, but highly recommended). Return to the top rack of the oven for 1-2 minutes.
Remove from the oven and sprinkle broccoli evenly with lemon juice. Serve immediately.