I’m not a soccer mom but you could call me a cheerleader for my nephew’s flag football games. If you are looking for a good laugh I highly recommend finding some type of sport where the age is 6 and under. The kids are basically in la-la land while the coaches are trying their hardest to keep a simple game going. At this age it’s hard to put a huge emphasis on certain sports since the kids just really want to be outside and with their friends.
My nephew is all about putting on the jersey, wearing a flavored mouthpiece and just being on the field. Who knew you actually had to run after the other team to get the flags.
Before his game on Sunday I made the kids a steak with chimichurri sauce, leftover mac & cheese (yes it came from a box) and this roasted broccoli. Now for the longest time I always would just steam our broccoli. It wasn’t until my sister served roasted broccoli at some family gathering that I truly found my new love for it. I’m all for roasted cauliflower, roasted butternut squash but man oh man you need to try roasted broccoli if you haven’t already.
There are several different versions that you can make:
- Roasted Broccoli with Balsamic Vinegar drizzled on top (pictured on this site)
- Roasted Broccoli with Shredded Parmesan Cheese
- Roasted Broccoli with Olive oil (my families favorite version)
The kids tend to stray away from the balsamic vinegar taste, but if you are adventurous just add a little to the top of your broccoli. Let this simple recipe be the highlight of your next meal.
ENJOY ~ Meagan
- 4 cups broccoli florets
- 2 tablespoons olive oil
- salt and pepper to taste
Optional: balsamic vinegar
Preheat oven to 400 degrees F.
Lay broccoli on a baking sheet. Pour the olive oil over the top and using your hands make sure the broccoli is well coated on all sides. Place in the oven for 16-18 minutes or until tender.
Season with salt and pepper.
*Drizzle with balsamic vinegar after the baking process if you want some on the broccoli.