Roasted Broccoli


fresh, crisp, bright green broccoli
1 clove of garlic, or more
pinch of red pepper flakes, optional
pinch or two of coarse sea salt
drizzle of oil, such as canola or grapeseed


Preheat oven to 400°F.
Break or cut your broccoli apart into bite sized pieces, but not too small. Also cut up the stalks, they are good too, peel them if they are tough. Peel the garlic and slice thin, but not too thin or it will burn before the broccoli is hot.
On a sheet pan toss the broccoli, garlic, red pepper flakes, sea salt. Drizzle with a little oil, just enough to coat very lightly. Toss with your hands in the pan. Throw the pan in the oven for about 10 minutes, until good and hot and the garlic is starting to get some color. Be sure to give the pan a shake every couple minutes. Do not burn the garlic it will taste terrible. The broccoli will still be firm, if you want soft broccoli steam or boil it.
Serve with any protein, toss with pasta, use your imagination.




Are you still steaming broccoli or worse yet, boiling it? Steamed broccoli is fine, but why when roasting it is easier, and tastier?

Yes, I said that it is easier to roast the broccoli than steam it. No, I am not crazy. Less dishes to wash up too.

Check it out.

Adjust ingredients to your liking. If you fear the little heat of the red pepper or chili flakes, add some fresh thyme or rosemary, or just a squeeze of fresh lemon juice just before serving.


4.0 servings


Thursday, February 4, 2010 - 12:01pm


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