My favorite type of veggies? Green ones! (I know as a child I would never of dreamed of writing such a line…frozen green beans were my arch nemesis!)
My dad brought me some veggies from his garden when he visited with my mom over Memorial Day weekend. What did he bring? Kale and broccoli!
I’ve been running around lately going back and forth to work. Luckily, I live less than a mile from work and on lunch breaks have been able to run home and let the dog out (and try to get a bite to eat!). Priorities, right?! 
I had an extra hour the other morning before I had to be at work and decided to oven roast the kale and broccoli. My idea was that when I got home, I could snack on them along with a pre-made sandwich. I wanted something healthy, tasty, and quick.
I recently saw Tina post this about roasting broccoli and found the recipe she used. I stuck with the old standby recipe with the kale – just olive oil, salt, and pepper at a 400 degree oven for 10 minutes.
But with the broccoli, I got inventive. I used bread crumbs (from a loaf I had made in the bread machine), olive oil, parmesan cheese, crushed garlic, salt, and pepper. (Maybe I should Giada’s vinaigrette next time?)
I roasted them at the same temperature as the kale and I think it took about the same amount of time.
I was worried about the “topping” sticking to the broccoli but it worked well. Plus when I put it all into a bowl to combine, I made sure the bread crumbs made it into the mixture!
I will tell you that it wasn’t super crispy when I came home at noon. But I munched on it anyways and the whole bowl was finished by the end of the night. I think when you have a chance to do a little planning and preparation ahead of time, it really ensures healthy – and delicious – meals.
