I can’t say for sure, but I think this might be the first time I ever roasted broccoli. I’m not sure why, but my standby for a quick vegetable side is to throw some broccoli in my steamer pot. After over-steaming and ending up with mushy broccoli one night, I was definitely not in the mood for steamed broccoli the next night but the vegetable planned for dinner that night was, again, broccoli. Rather than changing plans and making a salad, I decided to toss the broccoli with some olive oil, garlic, salt, and pepper and pop it in the oven.
The roasted broccoli was crisp, flavorful, and didn’t remind me at all of the previous night’s mushy broccoli. I have a feeling that I’ll be roasting my broccoli a whole lot more often from now on.
- Broccoli, cut into florets
- Olive oil
- Garlic, minced (I used two cloves for 2-3 cups of broccoli)
- Salt and pepper
- Preheat oven to 400 degrees F.
- Place broccoli florets in a baking dish. Drizzle with olive oil and sprinkle with garlic, salt, and pepper. Toss until oil and seasonings are evenly distributed.
- Roast broccoli for 12-15 minutes, stirring once or twice, until crisp-tender.
Source: Kristine’s Kitchen
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