Roasted Broccoli

While visiting my goat friends today, I was talking to their overseer about the affect nature can have on us during these unusual days. Life as we knew it has nearly come to a halt, and it seems it's going to be a fairly long road back to what we think of as normal. Meanwhile, nature carries on without missing a beat, and in some cases is better off without us. The goats continue to take their daily walk in the meadow, give birth, and eat on their normal schedule. Spring takes hold. The chipmunks have become active, scurrying about. The rain falls and the wind blows. The woodpeckers search for their next meal within the tree bark. Flowers bloom. Green plants emerge on the forest floor. The male cardinal radiates its deep red from within the white blossoms of a tree. It's all happening whether or not we are going to work, attending our kids' soccer games, eating at restaurants or going to the theater. The rhythms of the natural world continue and there is comfort in that. Life can feel pretty scary right now as the death toll climbs, information is coming at us at even a faster pace than usual, and the future is so uncertain. Most days I try to take the same trail walk and take note of the small changes that have taken place from the day before. It reminds me that I am also a part of this beautiful and powerful system. The other systems, organizations and structures I am associated with may be on hold for the time being, but I can still rely on this one.

I can also still rely on getting fresh produce, for which I am very thankful. Putting together a few simple ingredients that together create a tasty dish is one of life's best simple pleasures. Roasting any vegetable in olive oil, salt and pepper typically produces good results. Add some lemon juice and cheese to this one and you've got yourself a lovely side dish to your entree.

Roasted Broccoli
1 large head of broccoli, cut into florets of similar size
about 1 tablespoon olive oil
2 cloves garlic, minced
juice from 1/2 lemon
salt and pepper to taste
1/4 cup Parmesan cheese

1. Preheat oven to 425.
2. Spread the broccoli florets out in a baking sheet in a single layer. Sprinkle the garlic on top. Drizzle olive oil in a thin stream around the top of the broccoli. Squeeze the lemon juice around the to tops as well. Sprinkle salt and pepper. Now toss it all together with your hands. You want the olive oil to be evenly spread around the florets. They should be glistening but not soaked and there shouldn't be olive oil dripping on the pan itself. Add more if it seems too dry. I have over oiled vegetables too many times. It takes a bit of practice to get the right amount.
3. Put in oven for about 18-20 minutes. After 10 minutes pull the pan out and toss the florets with a spatula. The amount you roast it is up to how dark you like it.
4. Take out of oven, sprinkle with the cheese and serve.