I love, love, love, love, love broccoli. I'll eat buckets of it if you let me. I prefer it steamed with some crunch, and a good dousing of lemon or lime juice, but I'll eat it just about any way you make it. I can't believe I'd yet to eat the roasted version, though. When I flipped through two random cookbooks this week and they BOTH landed on roasted broccoli recipes, I took that as a sign!
How easy is this recipe? Take a bunch of broccoli, chop it up, and toss it in olive oil, salt, pepper, and slices of raw garlic. Spread it all out in one layer on a baking sheet and roast for 20 minutes at 450 degrees. I might have taken it out just a tad early to avoid burning it, but it was fan-freaking-tastic! The broccoli florets have a slight crunchy chewiness to them which reminded me a lot of the crispy kale. It was super yummy and, dare I say, super healthy!
I threw in one a slice of my stovetop-roasted red pepper as the broccoli neared its end of cooking time--for a colorful plate with my mustard-sauce pork chop!
3 comments:
The look of the broccoli on the baking sheet, reminded me of my new found love for crispy kale, thank to Stuff I Ate. So, I'm making crispy kale AGAIN as we speak. Sorry broccoli.
Looks delish! I love the colorful plating!
Karin, I'm so glad you love the crispy kale as much as I do. And thanks, Val, for stopping by! I am trying to eat healthier, more colorful food these days (real colors, not red #2 ha!)
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