"I don't like broccoli."
Four simple words that might be the hardest pill to swallow when it comes to eating healthy.
High in vitamins C, K and A, as well as fiber and cancer-fighting phytochemicals, it's no wonder scientists like those at the University of Newcastle have gone so far as to encapsulate all the benefits of the cruciferous vegetable into an actual pill for gag-less ingestion.
But, we're going to let you in on a secret: broccoli can be good - like, really really good - with a bit of summer's dry heat and no coagulating cheese sauce in sight.
Toss to coat the florets in olive oil and sprinkle liberally with salt and pepper. Spread the florets out on a large baking sheet. Roast until tips of the florets are crisp, caramelized and browned - about 20 minutes.
Toss with grated pecorino, Parmesan, or another hard, salty cheese of your choosing. Serve immediately and watch broccoli bashers turn green with envy.
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