ROASTED BROCCOLI

We all know broccoli is one of those powerhouse foods we need to eat, and often, but boiled or steamed broccoli can get really old, really fast.  Roasting it in the oven with a bit of olive oil, garlic and some dried basil will make this a sure-fire hit you can go to every week!

PREP TIME:  5 min

COOK TIME:  10-12 min

SERVES:  4

INGREDIENTS

 

  • 1 head of broccoli, florets only, cut into bite-size pieces (10.5 oz / 300g)

  • 2 cloves garlic, diced

  • 1 TBSP dried basil

  • 2 TBSP (30 ml) olive oil

  • Salt to taste

COOKING INSTRUCTIONS

 

1)  Preheat oven to 400F/200C.

 

2)  Mix garlic, basil and olive oil in a large mixing bowl.  Add broccoli florets and mix really well to ensure all the florets get hit with the oil & seasoning.

 

3)  Transfer to a baking dish and sprinkle with salt.

 

4)  Place in preheated oven and cook for 10-12 minutes, until the broccoli stems start to soften and you can just start to see a tinge of brown on the florets.

SERVE

 

Transfer to a serving bowl or individual serving plates.  Squeeze a bit of fresh lemon juice over the broccoli for an added kick of flavor.

Pairs well with fish, chicken or pork.

SERVE NEXT TO SALMON
SERVE NEXT TO SALMON

Pairs well with Chili-Lime Salmon

HOW-TO VIDEO

Click below to see the start-to-finish process and explanations.

Recipe and photo credits:  Cathy Menees

Video Production:  Hannah Menees

COOK'S NOTES

INGREDIENTS:

 

If buying pre-cut broccoli and you have some leftover, no problem –-> check out the Broccoli Soup or Broccoli Salad pages.

 

If using pre-minced garlic, it’s about 1 ½ tsp but really, fresh is better!  :-)

COOKING PROCESS:

 

I season the broccoli with salt AFTER it’s laid out in the baking dish as it’s much easier to gauge how much salt you need when you have it spread out (vs. jumbled together in a bowl).

 

Cooking time will vary based on your oven, how much food is in the dish, and the size of your florets are (the bigger the floret, the longer the time to heat through).  Just keep an eye on the first time you make it and you’ll start to get a feel for the exact timing

Chickpea and Quinoa Tabbouleh