Roasted Broccoli

Sunday, November 15, 2009

At the tail end of Farmers Market season, cauliflower and broccoli are amongst the last vegetables standing. I'm usually not a huge broccoli fan, but even I can't stop eating it when it's prepared this way. It's become my new favorite breakfast. I'm not the only one who finds this completely addictive. Multiple other non-broccoli lovers have confirmed that this is completely addictive. At a recent party of not particularly health conscience gluten-eaters, it was the first thing to go. There were leftovers—in the form of traditional gluten-filled pizza. Victory.

It's also a great Thanksgiving side dish as an alternative to all of those weird broccoli and green been concoctions with odd hard fried things that debut on Thanksgiving and are sure to make your stomach miserable.

Roasted Broccoli or Roasted Broccoli and Cauliflower

Preheat oven to 425ยบ

3 lbs broccoli or 2 lb broccoli + 1 lb cauliflower (Use florets with a little bit of stems)
2-3 Tbs. olive oil
5 cloves garlic, thinly sliced garlic
1 large onion, chopped or sliced
3/4 tsp. sea salt
A few twists of ground pepper

1 Tbs. olive oil

1. Mix together all ingredients except 1 Tbs. olive oil in a large bowl. Toss.
2. Spread a single layer over baking sheets (usually 2), do not pile vegetables.
3. Roast in oven for 25 minutes.
4. Remove from oven and drizzle with remaining 1 Tbs. olive oil and toss again.
5. Sprinkle with your favorite cheese (optional- it tastes amazing without cheese too).

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