Savory Roasted Broccoli
Broccoli. It’s tied for first with chicken in the list of top foods that people ruin with poor meal prep. Sure, it’s healthy and inexpensive, and that’s great! But if you don’t take the time to build the flavors, you miss out on the beautiful depth and complexity of this vegetable. Below is my favorite recipe that is unfussy, and yet distinctively elevated. In fact, I’d even go as far as to say it’s the best budget-friendly bite you’ve had in a long time.
Broccoli
Olive oil
Garlic Powder
Paprika
Salt
Preheat oven to 425 degrees F and position rack in lower third of the oven.
Wash two heads of broccoli. To cut quickly, turn the head over and cut florets off from the bottom, one by one. Florets should be on the small to medium size, and cut into consistent sized pieces.
Place florets on a sheet pan and toss with a generous swirl of olive oil, and uninhibited shakes of garlic powder, paprika, and salt. With both hands, massage the broccoli so the olive oil and spices gets well distributed into the florets. Space the florets evenly so they don’t touch (this will make them crispy!)
Roast for 15 minutes, then flip and space again and return to the oven for another 5 minutes or until done. Florets should be just crispy and lightly browned on the edges.
