If you’re never eaten broccoli roasted, you’re in for a happy surprise.
Broccoli is a staple of raw-veggie platters, and there’s nothing wrong with blanching or boiling it, either, to add nutrition and bright green color to your plate. But if you’ve never really loved — totally adored! — broccoli, you need to roast a batch and see how delicious this cruciferous vegetable can be.
This recipe is quite minimalist; only salt, pepper and garlic for seasoning. You can always add a shake of your favorite dried herb to experiment.
Try serving this crunchy, addictive broccoli as a side dish to some grilled chicken or seared salmon.
Ingredients
1 head fresh broccoli, chopped (about 6 cups of florets)
2-3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 375 degrees F. Put broccoli, garlic, olive oil and a few shakes of salt and pepper in a Ziploc bag. Seal the bag, then shake it gently until the broccoli florets are evenly coated with the oil.
Spread broccoli on baking sheet in a single layer and place on top rack of the oven. Bake for about 30 minutes. The broccoli will come out crunchy and delicious!
- 1 head fresh broccoli, chopped
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Preheat oven to 375 degrees F.
- Put broccoli, garlic, 2 tablespoons olive oil and a few shakes of salt and pepper in a Ziploc bag. Seal the bag, then shake it gently until the broccoli florets are evenly coated with the oil.
- Spread broccoli on baking sheet in a single layer and place on top rack of the oven.
- Bake for about 30 minutes.
- The broccoli will come out crunchy and delicious!
Source: Becky Gregory, M.S., R.D., LDN, CDE
