One of my dietary plans for this year is to include more fresh and wholesome fruits and vegetables in my meals. So, true to my plans, I decided to  roast a few florets of broccoli. Roasting brings out the nutty and natural sugar in veggies.

With the drizzle of a little olive oil (any good oil will do), salt/pepper to taste and a piece of crushed garlic, I placed florets on a baking sheet. Florets took approximately 12 to 15 minutes in an oven at 385 degrees turning once.

I served on roasted broccoli on toasted rye sandwich with a very sparse spread of light mayonnaise. With a few small pieces of left over baked ham (still have that),Havarti cheese, a fried egg and tomato slices, my sandwich was complete. As you can see, the roasted broccoli was the main player in my sandwich. The florets still maintained their natural green hue and stood out. And of course, the flavors were superb.

I was happy!! As always, be kind to your loved ones as well as your beautiful palates.

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