Roasted Broccoli? Yes, Please!

Well, it is Memorial Day weekend. While my friends and family are out golfing, lounging by the pool, celebrating with tasty libations and having fun - I am home with a never ending cold, roasting broccoli. I'm not looking for sympathy because let me tell you, this broccoli is divine. Not only is this broccoli tasty it is also healthy. Woot! It is officially my first TastyHealthyThing to blog about.

A few months ago, my dearest friend Amie told me about this beautiful site in which I found a recipe for Oven Roasted Broccoli. I've wanted to make it for a while now and I am so happy I finally did. Some sort of wizardry happens in the oven as the broccoli roasts to perfection. The result is perfectly tender, crispy crunchy goodness, a slight carmalized effect from the oil and a zing from the garlic and red pepper flakes. Mmmmmmmm.

A quick and easy recipe that is guaranteed to please the palate!
 

The result as shown at Honey and Jam



• 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



Chop the broccoli (Not 8 cups worth, I made this recipe for 2)

 

Rinse the broccoli



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. (I was only slightly worried the smoke alarm would go off)



Ready for roasting!

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.

Because a man can't survive on broccoli alone, my husband grilled steak.

Enjoy!