Chili-garlic Roasted Broccoli |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is (only slightly) adapted from Rachael Ray, from her 30 Minute Meals show. I felt like I was rediscovering broccoli all over again when I first tasted roasted broccoli. If you used to love broccoli but are tired of having it steamed, try this recipe. Read more . You'll be surprised and delighted by how flavorful it is. Ingredients:
1/4 cup extra virgin olive oil, eyeball it |
5 to 6 cloves garlic, coarsely chopped (i actually use up to a whole head sometimes, because i really love garlic) |
1 tablespoons chili powder |
1 tablespoon grill seasoning blend (eg: montreal steak seasoning by mccormick grill mates). i just use hot hungarian paprika, which is excellent, salt to taste, fresh-ground black pepper, and some red pepper flakes (these are hot & spicy; use to your tastes) |
1 large head broccoli, cut into thin, long spears (i use baby broccoli from trader joes and just trim the ends and halve the larger pieces.) |
Directions:
1. Preheat oven to 425 degrees Fahrenheit.
2. Place olive oil, garlic, chili powder and grill seasoning or paprika in the bottom of a large bowl.
3. Add the broccoli spears.
4. Toss to coat broccoli evenly. (I use my clean hands!)
5. Transfer to a large nonstick baking sheet.
6. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
7. Excellent as a side dish with meat, or pretty satisfying on its own with fresh steamed quinoa with a little butter and tamari sauce (for a vegetarian meal). If you're serving it as a main dish it won't feed four people.
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