Roasted Broccoli Recipe

I came across a roasted broccoli recipe that was called burnt broccoli. Really? Burnt broccoli??? It got me curious, so I just had to try it. You know what - it’s delicious. If you are looking for a new and flavourful way to enjoy broccoli, give it a try. I love it so much that I now quadruple the recipe for the seasonings in oil and keep it on hand in the fridge to make up a quick batch of this when the mood strikes. 1/4 cup of the seasoned oil drizzled over the broccoli is great. I have found it works just as well with frozen broccoli. I let the broccoli thaw for a few hours and cut the larger spears in half. A one pound package of frozen organic broccoli works well for the recipe.

Ingredients:

4 broccoli crowns, cut into small florets (or one pound frozen broccoli, thawed)

3-4 tablespoons avocado oil (and/or melted ghee)

3/4 tsp fresh lemon juice 

2 cloves garlic (or 1/2 tsp garlic powder to make it easier)

3/4 tsp sea salt 

1/4 tsp chili powder

1/4 tsp ground cumin

1/8 tsp ground cinnamon

1/8 tsp ground coriander

1/8 tsp black pepper

Optional: 1/4 tsp onion powder

Instructions:

1.     Preheat oven to 425F.

2.     Crush the garlic and mash it up with the avocado oil and lemon juice.

3.     Place the broccoli on a large metal baking tray. Don’t overcrowd or they won’t get crispy. Might need to use two trays.  

4.     Douse the broccoli florets with this lemon oil mixture, sprinkle on the spices and toss well to completely coat the broccoli.

5.     Roast the broccoli for about 20-25 minutes until brown and crispy. Halfway through, stir and toss the broccoli well and return to the oven.

Notes: I did not have onion powder on hand. Next time I might add some finely chopped onion and toss it together with the broccoli, hoping it will caramelize nicely.

This recipe came to me by way of Danielle Walker.