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Roasted Brocolli Recipe

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This recipe for Roasted Brocolli is from The Henry Levenson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brocolli
Olive Oil
Salt
Minced Garlic
Red Pepper Flakes
Directions:
Directions:
Preheat the oven to 425. Cut the broccoli up into florets. They shrink as they cook, so don’t make them too small. If you’ve washed them, dry them very well—you don’t want them to steam. Using the largest bowl you have, toss the broccoli with a couple tablespoons of olive oil and salt. Arrange in a single layer on a rimmed baking sheet or two—don’t crowd them together—and place in oven.

Meanwhile, combine some minced garlic and red pepper flakes in the same bowl with about 1/8 cup of olive oil. When the broccoli has started to get tender but before it has really browned, about fifteen minutes, take it out of the oven and toss it again in the oil/garlic/pepper mix. Return the broccoli to the baking sheet and put back in the oven for another ten minutes, or until nicely browned on one side. Check the salt and serve warm or room temp.
Personal Notes:
Personal Notes:
Another staple in our house and beloved by all guests. Sometimes we still have to make some steamed broccoli on the side for Lee because she’s not so into the flavors that this technique imparts—not into any flavors, really. But we hope you will be!

—Uncle David and Aunt Jennifer

 

 

 

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