Thursday, September 8, 2011

Roasted Broccoli with Garlic and Red Pepper

You probably never thought you would hear (or see, for that matter) "awesome" and "broccoli" in the same sentence, but this really is awesome broccoli.
Roasting really makes any vegetable better. A few ingredients, high heat, and a little time will give you something great.

You may never want broccoli any other way... either that or all other broccolis will disappoint since they'll fall short of this one.
It's gold standard broccoli.

The recipe is adapted from Bon Appétit, but the date is unknown since it was copied from the magazine several years ago.

Roasted Broccoli with Garlic and Red Pepper
serves 6-8

2 lb. broccoli crowns
Kosher salt
Freshly ground black pepper
5 T olive oil, divided
3 large cloves garlic, minced or pressed through garlic press
1 large pinch red pepper flakes

Preheat oven to 45o degrees F.
Cut the broccoli into large florets, place them in a large bowl and toss with 4 T olive oil.
Sprinkle with about 1 1/2 t salt and 1/2 t pepper, toss again, and spread broccoli onto a large baking sheet.
Res the bowl for later use.
Place the pan in the oven and roast 15 minutes.
Meanwhile, mix the garlic, red pepper, and the last tablespoon olive oil in a small bowl. Set aside.
After 15 minutes of roasting, pull the pan out of the oven and carefully ease the hot broccoli back into the bowl. Quickly toss with the previously prepared garlicky olive oil, and re-arrange the broccoli back on the hot pan. Place the pan back in the oven and roast for another 8 minutes, or until the broccoli is caramelized a bit in spots.
Re-season as necessary with salt and pepper, and serve immediately.


  1. Natalie that looks great! I make a broccoli, kind of similar, with olive oil, lemon/lime juice, red pepper flake, and a tad of kosher salt. Throw it on the grill (grill tray) for a few and its delicious.
    I'll have to try your recipe for sure : )

  2. Thanks Nicole.
    This is good- and doable year-round.
    Anything grilled is good...

  3. This is eXcellent, Natalie! Thanks again.