DO NOT discount this recipe. Roasted veggies taste SOOO good and we will be willing to bet, your kids will even gobble this up. Move over, kale! Somehow, in the influx of "trendier" superfoods, old-school broccoli tends to end up awfully looked over. However, there's a reason your parents made you eat it: it's packed with vitamin K, D, A, folate, fiber, and supports the body's detoxification system and acts as an anti-inflammatory. With a mix of garlic and crushed red pepper, we've kicked it up a notch and would like to re-introduce classic broccoli back to your dining room table - with a bit of an edge.
| Prep Time | 5 minutes |
| Cook Time | 20 minute |
| Servings |
servings
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Ingredients
- 1 Pound broccoli florets
- 3 Tbsp olive oil
- 2 cloves garlic minced
- 1/2 tsp crushed red pepper flakes
Ingredients
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Instructions
- Preheat oven to 450°F.
- Mix garlic and 3 tablespoons of the olive oil together in a bowl to coat it (save remaining half tablespoon for step 4). Sprinkle lightly with sea salt and black pepper, to taste.
- Transfer to rimmed baking sheet. Roast 15 minutes. In Step 4, you will roast this more so do not worry here if it's not fully roasted quite yet.
- Stir remaining 1/2 tablespoon olive oil, garlic, and red pepper in small bowl.
- Drizzle garlic mixture over broccoli; make sure to toss to coat. Put baking sheet back into oven and roast until broccoli is beginning to brown, about 8 minutes longer.
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