What's Cookin' - Roasted Broccoli for Martha Monday

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Hubby is not a fan of most green vegetables. He'll eat peas if I mix them in with something else like pasta, but won't eat green beans. His favorite is broccoli and we've been steaming it for years. A while back, I heard about roasting broccoli and gave it a try. After some experimentation, this is my favorite way of making it. It's so different from steaming and amazingly good!

Roasted Broccoli

Broccoli spears
Olive oil (you can mix the broccoli in a bowl with olive oil drizzled over it, but I simply used spray olive oil last time and it worked great)
Salt and pepper
Minced garlic in olive oil (or minced garlic in water, but it sticks better soaked in olive oil)
Red chili pepper flakes

Preheat oven to 450 degrees. Spray a baking sheet with olive oil. Spread your broccoli spears out on the tray, spray them with olive oil and sprinkle with salt and pepper.

Put in the oven for about 10 minutes -- they'll be sizzling and really hot so be careful on this next step. Remove from the oven and with a spoon spread a little bit of the minced garlic on each spear. Then sprinkle with red chili pepper flakes. Put back in the oven for another 5 minutes. Then serve.

They are crispy, flavorful and taste great with anything. Here we had them with filet mignon and baked potatoes. We've also done them with poached salmon. You could certainly change or omit the seasonings. Leave off the chili pepper flakes if you don't like the bite. Try other sprinkled on seasonings for a variety of flavors.

There is always a little bit of oil, garlic and chili pepper on the baking sheet after the broccoli is served and Hubby likes to take a piece of bread and wipe it up. Couldn't be more delicious!