I beseech you: please make this for dinner. Tonight. It’s really delicious, ever so healthy and super easy. The trifecta!
I’m a huge broccoli fan, it must be said. I could eat it every day and be perfectly happy, but before last week (when I was camera-less!), I’d never even heard of roasting it! It’s quickly becoming my very favorite way to prepare it. During the roasting process some sort of alchemy happens in that hot oven, making the florets even more delicious than they were to begin with. They stay crunchy and crispy, more like fresh, but slightly caramelized in flavor. And the roasted garlic? Just puts it over the top.
So far I’ve tried it on pizza (with homemade alfredo sauce!) and baked potato, but the possibilities are endless. I bet it would be awesome with chicken, or even shrimp.
Oven Roasted Broccoli
adapted from Epicurious
1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
4 1/2 tablespoons olive oil, divided
3 garlic cloves, minced
Large pinch of dried crushed red pepper
Preheat oven to 450°F. Toss broccoli and 4 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.