Chili-Garlic Roasted Broccoli Recipe
broccoli tops, equiv. to about one lg broccoli.
1/8 cup extra virgin olive oil or so.
5 to 6 cloves garlic, finely chopped
dash of chili powder
1 tablespoon grill seasoning blend (I used Trader Joe’s)
Preheat oven to 425 degrees F.
Place extra-virgin olive oil, garlic, chili powder and grill
seasoning in the bottom of a large bowl and add the broccoli spears.
Toss to coat broccoli evenly then transfer to a large nonstick
baking sheet. Roast the broccoli until ends are crisp and brown and
stalks are tender, 15-17 minutes.
I made this tonight with a baked potato(washed, dried, pricked and
baked in the oven on a bed of kosher salt), and my favorite southern
fried tofu recipe. (That recipe should be already in the recipes
file).. It was really satisfying. And I was just thinking that one
way to expand what we can eat is by expanding how we prepare what we
eat… Roasted broccoli is very different (to me) than steamed or
sauteed… So, give it a try. I thought it was delicious!
I’ve also enjoyed this recipe with half organic cauliflower florets. You can tone down or up the chili powder to taste.