299 roasted broccoli garlic oil Recipes

extra virgin olive oil, garlic cloves, finely chopped, chili powder, steak seasoning (montreal), head broccoli, cut into spears

extra virgin olive oil , eyeball it, garlic, finely chopped, chili powder, grill seasoning blend (recommended:montreal steak seasoning by mccormick grill mates ), head broccoli, cut into thin, long spears

extra virgin olive oil , eyeball it, garlic cloves, finely chopped, chili powder, montreal brand steak seasoning , by mccormick grill mates, head broccoli, cut into thin, long spears

broccoli florets, red onion, sliced, fresh sage leaves , torn, extra-virgin olive oil, salt, garlic salt, ground black pepper

broccoli florets, red pepper, chopped in 1-inch squares, red pepper flakes, extra virgin olive oil, salt and pepper, to taste, crushed red pepper flakes, lemon , zest of, garlic clove, minced

broccoli, cut into florets, olive oil, red wine vinegar, dijon mustard, garlic clove, minced, salt, pepper

broccoli, cut into florets, garlic cloves, chopped, teriyaki sauce, fresh ground black pepper, olive oil flavored cooking spray

frozen chopped broccoli, olive oil, garlic, minced, shredded mozzarella cheese, grated parmesan cheese, jarred roasted red peppers, coarsely chopped, chopped fresh oregano or 1 tsp dried oregano, salt, black pepper, frozen bread dough, thawed

broccoli florets , 1 to 2 inches in diameter, cauliflower florets , 1 to 2 inches in diameter, garlic, peeled and halved (optional), extra virgin olive oil, salt, fresh ground black pepper , to taste, grated parmesan cheese

sliced almonds, unsalted butter, softened, garlic cloves, roughly chopped, chipotle chile in adobo, chopped (with or without seeds), lime , juice and zest of (1 tbsp), broccoli, stems peeled and quartered from top of florets through to bottom of stem (about 1 1/2 lb), olive oil, kosher salt & freshly ground black pepper

broccoli florets, garlic cloves, peeled and sliced, extra virgin olive oil, salt & freshly ground black pepper, lemon, freshly grated parmesan cheese

sliced pepperoni, garlic, sliced, panko (japanese bread crumbs), extra-virgin olive oil, broccoli, trimmed and cut into long spears, salt, dijon mustard

fresh broccoli florets, olive oil, salt, angel hair pasta, garlic, thinly sliced, crushed red pepper, grated parmesan, chopped fresh basil

broccoli florets, olive oil, chopped onion, garlic cloves, minced, refrigerated pizza dough, pre-shredded part-skim mozzarella cheese, reduced-fat shredded cheddar cheese, roasted garlic low-fat pasta sauce, freshly ground black pepper

time : 10 minutes, plus 1 hour marinating, red wine vinegar, kosher salt, more to taste, heads broccoli, 1 lb each, cut into bite-size florets, extra virgin olive oil, fat garlic cloves, minced, cumin seeds, roasted (asian ) sesame oil, crushed red pepper flakes .

head garlic, left whole plus, garlic cloves, grated, extra virgin olive oil, for drizzling (evoo), milk, crusty bread, about 3 inches thick or 6 slices sandwich bread, lean ground turkey breast, poultry seasoning, fresh sage, chopped, nutmeg , to taste, shallots, finely chopped, grated parmigiano-reggiano cheese, egg, beaten, head broccoli or 1 large cherry tomatoes, salt & freshly ground black pepper, butter, flour, chicken stock, milk, good quality shredded asiago cheese

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)

sliced almonds, unsalted butter, softened, garlic, roughly chopped, chipotle en adobo, chopped (with or without seeds), lime zested and juiced (1 tbsp), broccoli, stems peeled and quartered from top of florets through to bottom of stem (about 1 1/2 lb), olive oil, kosher salt and freshly ground black pepper