I LOVE BROCCOLI! It is one of my favorite vegetables and there are many, many ways to prepare it. (My favorite part of the the broccoli is the woody stem-so if you plan to throw yours away, send them my way instead!) One of my favorite and easiest and TASTIEST ways to prepare broccoli is to roast it. Roasting vegetables brings out their natural sweetness and roasting broccoli is no exception. I made this dish for our family’s Chanukkah party alongside a few other roasted veggies and I love it so much, I made it again tonight! Just as a side note-our almost 3 year old niece LOVED this broccoli, so it is very kid-friendly as well.
This recipe is inherently vegan and gluten free so those with restrictive diets, rejoice! For those who do not have restrictive diets, roasted broccoli still makes an incredible vegetable side dish, so do not despair. We ate this broccoli alongside mango chicken sausage and smashed potatoes.
What is so wonderful about this recipe (more of a method, really) is that you can toss the broccoli with whatever your heart desires…cumin, basil, oregano, curry powder, anything! You can also adapt this recipe for cauliflower. When I roasted cauliflower for Chanukkah, I tossed it with Penzey‘s Turkish seasoning, a blend of salt, garlic, cumin, Tellicherry black pepper, Turkish oregano, paprika, sumac, cayenne red pepper and cilantro. It was delicious!
Garlic Roasted Broccoli
1 large head broccoli
4 large garlic cloves, finely chopped-if you like less garlic, use less!
2 Tbsp. extra virgin olive oil
Salt and pepper to taste
Pre-heat oven to 425°F
Cut broccoli into florets and cut down the stem into bite size pieces. You can discard the stem if you wish-but I advice against it. Toss broccoli with garlic, olive oil, salt and pepper. Spread broccoli on baking sheet or in a large pyrex dish. Roast for 25-30 minutes until browned. EAT! Yum!