February 23, 2011

Oven Roasted Broccoli

I'm always searching for new and delicious ways to eat my veggies. Broccoli is one of my favorites, but I'm always eating it steamed. Then I stumbled upon this recipe in my recipe box from Rachael Ray that I must have printed out a few years ago. So I decided to give it a whirl!

I love the idea of using the entire head of broccoli instead of just the florets. A lot of the vitamins and minerals are in the stalks, but most people just throw that part out. So not only are you throwing away vitamins and minerals, you paid for that part and you're just tossing it out. Sort of a waste of money. I actually usually keep mine in the fridge and juice them the next morning, but not tonight! Tonight, they're getting roasted with some olive oil and garlic. In the famous words of Mrs. Ray - YUM-O!

  • 1 head of broccoli, cut into pieces all the way through the stem
  • 2-3 cloves of garlic, finely chopped
  • 3 tbsp olive oil (just eyeball it)
  • salt and pepper

Preheat the oven to 400F

Liberally drizzle the olive oil over the cut broccoli, add garlic, salt, and pepper and toss to coat.

Transfer to oven and roast on cookie sheet for 15 minutes, until broccoli is nice and crispy on the ends and a little brown.

Enjoy and Happy Eating!


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  2. Easy and delicious! My favorite combo! ;)

  3. In the beginning I hate broccoli, but after reading this recipe, my intentions are not right now, lol, love the post:),yummy !

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  4. I am trying different versions of this recipe and want to do one for my vegan friend but I will TOTALLY add some lemon. Lemon on broc is just insane! ;) Oh and it tastes and looks so good when it gets a bit blackened and crispy. The crispy black parts just do it for me.