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.)
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.