Thursday, October 29, 2009

Roasted Broccoli

Roasted broccoli is probably the most common veggie served in our house. Nearly every time I have made this for company they have enjoyed it and asked how to do it. Roasting the broccoli really brings out a nutty flavor, and the bit of spice from the red pepper flakes give it a great kick. It is important to dry the broccoli thoroughly after washing it and not to use too much olive oil in order to achieve a crispy browned texture. Since discovering how delicious, simple, and healthy this side dish is, I have started roasting many other vegetables including asparagus, cubed squash, sweet potatoes, carrots, and brussels sprouts. Enjoy!


fresh broccoli cut into bite sized pieces
olive oil
minced garlic
red pepper flakes
sea salt
freshly ground black pepper


Place broccoli into a bowl and drizzle lightly with olive oil. Add other ingredients to taste. Place on a cookie sheet and roast in a 425 degree oven for about 20-25 minutes, or until broccoli begins to brown, turning broccoli over (or shaking pan a bit) halfway through cooking. Optional additions after roasting include lemon juice or shredded parmesan cheese.

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