My absolute favorite way to enjoy vegetables is to roasted them in the oven. It is a relatively simple to do. Just chop your favorite vegetable to a uniform size, toss with a little olive oil, spread in a single layer on a baking sheet and bake. Roasting vegetables deepens the flavor and makes vegetables more savory.
The key to roasting vegetables it cutting the pieces into a uniform size and making sure you don’t over crowd the baking sheet. Over crowding the baking sheet will result in more of a steamed vegetable experience than a true roast.
Last night’s roasted vegetable of choice was broccoli and garlic. This dish comes together in about 30 minutes. I hope you give it a try. I am sure you will become a roasted vegetable believer too!
Roasted Broccoli with Garlic
Prep time: 5 minutes - Cook time: 25 minutes - Makes: 2-3 servings
- 1 bunch of broccoli
- 1 head of garlic, cloves separated and pealed
- 3 tablespoons olive oil
- salt and pepper
Preheat oven to 400º F.
Cut off the broccoli florets and cut into uniform pieces. Place broccoli florets into a medium size bowl. Add pealed, whole cloves of garlic into bowl with broccoli. Sprinkle with olive oil.
Use your hands to mix the broccoli and garlic with olive oil until all the vegetables are well coated.
Spread broccoli and garlic in a single layer on a baking sheet. Don’t over-crowd the baking sheet. You want space between vegetables for optimal roasting. Sprinkle with salt and pepper.
Place broccoli and garlic in oven and roast for 25 minutes or until slight browning around the edges occurs and the broccoli and garlic achieves the desired level of doneness. (Flip the vegetables half way through the cook time for best result.)
Remove broccoli and garlic from oven. Add more salt and pepper if desired. Serve and enjoy!
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