Broccoli for the discerning

Something that makes you gassy, smells a little stinky while cooking, tastes terribly bland raw, and needs lots of seasoning to be palatable? No thanks!

That's how I felt about broccoli for ages (although I confess I do like it in Chinese food, the kind at greasy buffets, drenched in MSG-laden sauce).

But really? Broccoli? As a side dish? F0r regular dinners?! I've steered clear.

I was a little stressed about it because I try to be healthy, and broccoli has long been touted as a "super food."

Then I found this super simple recipe. Actually, to make a short story long, ever since I roasted Brussels sprouts this way (with shallots mixed in: Heaven!) one Thanksgiving, I've been sold on the method.

It's so simple. Regardless of what you're roasting -- zucchini, bell peppers, eggplant, tomatoes, etc. -- all you do is toss with some olive oil -- enough to coat it nicely -- and roast briefly in a very hot oven. For broccoli, that means at 450 degrees for 10 minutes, stirring once, halfway through cooking. The florets will brown nicely, giving those fumey, green mini-tree-looking things a whole lot of flavor. At the end of this, lemon adds the final touch.

Here's the recipe. (For info on the rest of the meal, pictured above with spicy tofu packets, "tune in" tomorrow!)

Roasted broccoli with lemon (2-3 side servings)

One bunch of broccoli, tough stems cut off

1 tablespoon olive oil

1 tablespoon lemon juice -- about half a lemon

salt and pepper, to taste

1.) Pre-heat oven to 450 degrees.

2.) Toss broccoli with oil and spread onto a non-stick roasting pan.

3.) Roast for 5 minutes, then remove from oven and turn the broccoli florets, brown side facing up.

4.) Roast for 5 more minutes.

5.) Remove from oven, add salt and pepper, and drizzle lemon on top.

Q: How do you fix a broken pizza?

A: With tomato paste. (from the Scholastic "ROFL" book)