Chili-garlic Roasted Broccoli
From heatherbudapest 17 years ago
- 20 minutes to make
- Serves 4
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. See less
Ingredients
- 1/4 cup extra virgin olive oil, eyeball it shopping list
- 5 to 6 cloves garlic, coarsely chopped (I actually use up to a whole head sometimes, because I REALLY love garlic) shopping list
- 1 tablespoons chili powder shopping list
- 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) shopping list
- 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.) shopping list
How to make it
- Preheat oven to 425 degrees Fahrenheit.
- Place olive oil, garlic, chili powder and grill seasoning or paprika in the bottom of a large bowl.
- Add the broccoli spears.
- Toss to coat broccoli evenly. (I use my clean hands!)
- Transfer to a large nonstick baking sheet.
- Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
- 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.
The Rating
Reviewed by 4 people-
Oh my mouth is watering just reading this... Steamed broccoli used to be an everyday staple but I've gotten a bit sick of it. I think you may have revived the broccoli romance!
scrumptious
in San Francisco loved it
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I made this tonight with broccolini. It was fantastic! My oven runs a tad bit cool, and I made it in a glass casserole dish rather than a cookie sheet, which may account for a longer cooking time: 23 minutes to get to roasted perfection.
more scrumptious
in San Francisco loved it
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