Tiny New York Kitchen: Roasted Broccoli

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By Victoria Hart Glavin of Tiny New York Kitchen

Who wants boiled to death broccoli? I know that I don’t. Many of us just don’t eat enough broccoli, which is why I think this way to cook it is easy and delicious. This assumes you like broccoli of course.


1 Large Head Broccoli

1/3 Cup Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350 degrees. Peel stems and cut off woody ends of broccoli. Place onto baking pan. Drizzle with olive oil. Sprinkle with kosher salt and pepper. Toss well. Place into oven for 15 minutes until done.  Remove from oven and transfer to serving dish. Serve warm.  Serves 4

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.