Food Friday: Roasted Broccoli

I’ve been on a mission for simple, healthy, easy meals to prepare. It’s very easy to eat out these days , between work events and living-and-working near so many wonderful restaurants. You might say Kelly and I have turned over a new (old) leaf – that is, cooking at home like we used to do. The truth is, it’s either start cooking at home or buy bigger clothes.

I found a wonderful recipe for preparing broccoli on Shutterbean‘s website. She has a lot of great recipes – I’m pinning from her site all the time, it seems.

Anyway, put this broccoli on a plate with a simple protein and you have a quick meal. For the dinner below, I used store-bought rotisserie chicken (my favorite quick cook cheat), topped with a drizzle of Nando’s peri-peri sauce.


Simple Roasted Broccoli

  • 2 T minced garlic
  • 4 broccoli crowns
  • 3 T olive oil
  • 1/4 t crushed red pepper
  • Salt and pepper to taste

Preheat oven to 425F. Wash and cut the broccoli florets into bite size pieces. Place the broccoli in a mixing bowl and toss with olive oil, garlic, red pepper, salt and pepper. Place mixture on a lined cookie sheet and roast in the oven just until the broccoli is tender (approx 10-15 minutes).

Original recipe here.

Roasted Broccoli

2 Comment

  1. Jenny says: Reply

    Roasted brocooli with garlic and red chile flakes is one of my faves!!! I’ve been doing it a lot recently too. I like to get a LOT of browning on mine (to the point where the florets are almost crispy), so I leave it the pan in quite a while. I do a big batch and then re-heat throughout the week, which works surprisingly well.

    1. Shannah says: Reply

      That sounds amazing!!

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