One day while while half watching the Food Network, I happened to catch Rachael Ray whip up this amazing broccoli recipe. The next day I tried it out and I was in love. This is by far my favorite way to eat broccoli. As a matter of fact, I like it SO much that I have been known to eat the entire batch… in one sitting. I have altered the seasoning amounts to suit my needs but the recipe is so forgiving that you don’t really even have to measure. Just sprinkle on the seasoning and taste the magic. You’ll never think of broccoli the same way again, I promise.
|3 Tbsp||olive oil||$0.31|
|2 cloves||garlic, minced||$0.12|
|1 tsp||grill seasoning or montreal steak seasoning||$0.10|
|2 tsp||chili powder||$0.10|
STEP 1: Preheat your oven to 400 degrees. Wash the broccoli and cut off the bottom three inches of stalk, leaving 2-3 inches of stalk connected to the florets. Slice the bunch vertically into “spears”. Arrange the spears on a sheet pan.
STEP 2: Add the minced garlic, grill seasoning, chili powder and olive oil to the spears. Using your hands, toss the broccoli spears in the mixture until they are evenly coated. This can also be done in a bowl before transferring to the sheet pan. Make sure the broccoli spears are spread out evenly on the pan.
STEP 3: Place the sheet pan in the oven and roast for approximately 20 minutes. Half way through cooking, stir the spears. The broccoli is done when it is slightly tender (check with a fork) but not so soft that it is mushy. Mine took approximately 20 minutes but every oven will vary.
STEP 4: Enjoy (and try not to eat it all at once… it is a WHOLE bunch of broccoli, remember)!
NOTE: The other reason that I love this recipe is that it makes use of part of the broccoli stalk, which usually gets discarded. The stalk is packed full of fiber and gets nice and tender when roasted.
Check your grill seasoning or steak seasoning to see if it contains salt. If it does not, you may need to add a half teaspoon or so to the mix. Mine had sea salt so no extra salt was necessary.