There’s no doubt about it; you are bound to see  a wide variety of baked treats here at The Gluten Free Gathering.  My goal is to provide you with choices and options for when you want to make that occasional dessert.

On most normal days there are no sugar filled treats to be found in our home.  What you will find are plenty of fresh fruits and vegetables.  They serve as the building blocks to our meals and snacks.  Salads are aplenty and snacking on fresh produce is simply the norm.   I was the kind of child who always ate her veggies (with the exception of stuffed peppers and beets).  So it was only normal for me to raise my children to do the same.  Now, not only do my boys eat their veggies. but they enjoy them.

One of our family’s favorite vegetables is baby broccoli (broccolini).

We first tried these little bundles about a year ago and were instantly smitten.  The taste is akin to broccoli but milder and sweeter.  They are the perfect addition to any stir fry or serve as an ideal side dish for any meal.  I typically give them a quick saute in some olive oil and season with salt and pepper, but today I decided to roast a few bunches.  The result?  Simple and delicious.

If you’ve never tried baby broccoli, you must.  I have yet to meet someone who did not love them!

Parmesan Roasted Baby Broccoli (Broccolini)
serves 6

3 bunches sweet baby broccoli
2 tablespoons olive oil
1/2 cup grated parmesan cheese
1/4 teaspoon sea salt
ground black pepper to taste

Preheat the oven to 375 degrees.  Line a large stainless steel baking sheet with parchment paper and set aside.

Trim 1″ from the stems of the baby broccoli.  Discard the trimmings.  Place the broccoli stems into a large bag.  Pour in the olive oil.  Close the bag and shake to coat.

Arrange the broccoli stems onto the prepared baking sheet.  Be sure not to overcrowd the stems.  It would be better to use two baking sheets to prevent crowding should it become an issue.

Sprinkle the broccoli stems with the sea salt and parmesan cheese.  Top with black pepper to taste, if desired.

Place on the middle rack in the oven and bake for 25-30 minutes.  This time will vary depending on the thickness of the broccoli stems.  Thicker stems may require a longer baking time, thinner stems, a shorter baking time.  The end result should be broccoli stems that are slightly tender, but not soft.  The tops of the broccoli will crisp up and brown a bit in the oven.

Serve immediately.