Perfectly Roasted Broccoli
If you are a proud member of the "I don't eat anything green" group, this recipe will make you reconsider your choice. It is super easy to make, a great meal prep idea, and by far the most delicious way to get your greens in. Jeremy Meyer, an amazing chef I had the pleasure to meet and share a meal with, taught me this method.
Time to read: 2 mins | Time to make: 30 min | Yields: 3 servings
Ingredients
1 big head of broccoli, cut into bite-size florets, stems cut into 1/2-inch slices (weight is about 1 lb (400 g))
1.5 tablespoons of olive oil
2 garlic cloves, minced
1 teaspoon of red pepper flakes
1/2 teaspoon of salt
1/2 teaspoon of black pepper
Method
Heat oven to 425°F (190°C fan or 210°C conventional).
In a small mixing bowl add oil, minced garlic, and spices.
In a large bowl, toss the broccoli with the oil and spice mix. Alternatively, to avoid washing the bowl, place broccoli on a sheet pan and massage the oil and spice mixture into the broccoli. Spread florets in an even layer - make sure there is some room in between them.
Roast broccoli until stems are tender and the leaves are crisp at the edges for about 18 minutes. As each oven does its own thing, check your broccoli at 15min mark.
Enjoy!
Nutrition facts, per serving:
Energy: 107kcal | Carbs: 10g | Protein: 4g | Fat: 7g
