I fell out of love with broccoli awhile back and recently rekindled our affair due to this recipe. We are like totally back together and now we’re holding hands when we walk down the street. I even introduced it to my parents and they approved! You should see the cute heart shaped necklace I picked out for it!
Roasting broccoli is SOO the way to go if you want to try something different. The crunch is maintained and something new and delightful is added. Introducing new crunchy roasted charred edges! It’s the kind of char you would get when you roast asparagus. They also have a deep nutty taste that you get from a Kale Chip! Tasty!
I will now eat more broccoli. Promise.
I made this recipe for Easter this year. It was such a hit that we didn’t have any leftover. It’s really simple and you don’t have to follow the recipe word for word. Add something else like cheese to it! I bet it would be super good with melted Parmesan on top! How about a squeeze of lemon or some tasty breadcrumbs?? DO IT!
Get your heads ready!
Start chopping them up!
Chop your garlic and put it in a bowl with the olive oil & red pepper flakes.
Mix in the garlic and pour the yummy sludge over your chopped broccoli.
Mix evenly with your hands. Go on, get them dirty. They really are your best tool in the kitchen!
Place on a big cookie sheet and roast!
Put in a large pretty bowl & serve!
Simple Roasted Broccoli
Recipe serves 6 people as a side dish
- 4 cloves garlic minced
- 4 small heads broccoli
- 3 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- salt & pepper
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. You can also cut the stalk into 1/8-inch thick, round slices to use up all of the broccoli. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, red pepper flakes salt and pepper.
Place mixture on a cookie sheet and roast in the oven just until the broccoli is tender, for 10-15 minutes.
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16 Comments
say somethingWHAT. What. I do this too! AND THE STALK THING, too! But last time I just split them into long wedges. It is so good, and I can decimate so much of it, like I never thought I’d have a broccoli issue, but bam. I need to try the Kale thing though, I’m behind.
Also, when Shutterbean World Domination through Tastiness happens, can ‘DO IT!’ please be your calling card, like Ina’s “How bad can that be?”. Food Network, get on it.
it is RIDICULOUS how much broccoli I ate when I made this. but so good huh?
DO IT! I don’t think i could ever be on camera it’s not pretty!
I was the same way — broccoli used to be one of my veggie staples back in the day when I was making hippie stir frys in college, but lately I felt “eh” about it as there seemed to be so many more interesting veggies that didn’t leave their little green stuff all over the place (my least favorite part of broccoli – it’s so messy!). That was until I discovered roasting. Yum!
I especially love the Melissa Clark roasted broccoli & shrimp recipe that was everywhere in the blog-o-sphere last year – it’s so easy & so good. I serve it over whole wheat couscous & it seems downright wholesome to eat all that green. If you haven’t had this one, you really have to try it – it’s great especially if you love shrimp, too:
http://www.thewednesdaychef.com/the_wednesday_chef/2009/01/melissa-clarks-roasted-broccoli-with-shrimp.html
oooh! yes we love shrimp up in here! thanks for the recipe- you rock!
Broccoli is – hands down – my favorite vegetable. I could never break up with it. I usually like it just steamed but sometimes, for variety, I roast it just like this. I could eat my weight in it, I think.
Wow.. super healthy and lovely pic, I do prepare my broc the same way, Like your addition of Garlic.
This simple recipe sounds wondrous! I LOVE broccoli!
We looooove roasted broccoli in my house!
People look at me like I’m crazy when I tell them how excited I am about roasted broccoli. I could seriously eat it, like, every single day. It’s amazing and nothing like normal, boring, steamed broccoli.
SIMPLY AMAZING! This is my new favorite dish! I can’t tell you how much I enjoyed this recipe!!! Keep up the EXCELLENT and TASTY work!!!
There is an amazing recipe from Tyler Florence (check Food Network website) for roasted broccoli with lime and chipotle. I think it has pine nuts, too (or almonds, can’t remember), but it is excellent and converted me to roasted broccoli. Makes you mad that our mother’s never knew it didn’t have to be steamed, or worse, boiled!
It totally is a shame our mother’s never knew! I made some more last week with some melted cheddar on top! I SOO would have eaten that as a kid. I’m gonna check the site for that recipe. I like the idea of that!
Making it right now! I’m pretty much working my way through your recipes, Tracy – your pictures are so beautiful that I want to make everything. My husband was super-psyched for soft pretzel day, and he and my colleagues freaked out over Blueberry Lemon Zucchini Bread! Thanks for helping up my popularity.
Almost two years after you posted this, it’s going to save me from having to cancel our CSA due to a broccoli glut! I do this with cauliflower all the time, never thought to do it with the broccoli. On it! (I googled “shutterbean broccoli, because I knew you’d have something here, somewhere!)
Oh dear! We had a broccoli glut too. It’s really good in polenta btw!!
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