Chili Garlic Roasted Broccoli
Rachel Ray, Express Lane Cook Book
- 1/4 cup extra virgin olive oil, eyeball it
- 5 to 6 cloves garlic, finely chopped
- 1 tablespoon chili powder
- 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates) ( I think I left this out and just used salt and pepper)
- 1 large head broccoli, cut into thin, long spears
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, 17 to 20 minutes.
This was a new way to do broccoli for us, and we WILL be doing it again. Both my "boys" ate every bite. Isaac chose it first on his plate and even picky Klay ate it. There were NO leftovers. We've been trying to do more fresh veggies so this was awesome for us.
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, 17 to 20 minutes.
This was a new way to do broccoli for us, and we WILL be doing it again. Both my "boys" ate every bite. Isaac chose it first on his plate and even picky Klay ate it. There were NO leftovers. We've been trying to do more fresh veggies so this was awesome for us.
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