Wednesday, January 16, 2013

Roasted Broccoli

I grew up loving broccoli and cauliflower, because my mom would always pour this beautiful, thick creamy cheese sauce over it.  Oh my; the memories.  Years ago, I would make it that way also and I even remember my girls loving it.

Let quite a few years pass, and I know that I just can't allow myself to make and eat that cheese sauce anymore.  So, I have really avoided serving both broccoli and cauliflower at the dinner table.  I know that is bad, because the cruciferous vegetables are so good for you.

For several weeks I have been searching for something else to do with broccoli.  Some recipes looked more complicated than necessary and quite a few had too many ingredients.  So I decided to put a couple of ideas together and tried them out tonight.

We enjoyed our broccoli so much, I think I will make this again within the next week.  I am also going to try this with cauliflower.  I'm thinking asparagus would be nice also, but we really do prefer to grill our asparagus. 

I hope you broccoli avoiders with try this technique and enjoy it as much as we did.  Just improvise.  I don't think you can go wrong.

Roasted Broccoli from Schnitzel's Kitchen

Cut broccoli heads into crowns and cut the stems into strips
About 4 tablespoons olive oil
2 cloves garlic, minced
a large pinch or shake of crushed red pepper flakes
salt and pepper to taste

Preheat your oven to 450 degrees.  Line a baking sheet with tinfoil.

In a large bowl, toss the broccoli with about 3 tablespoons olive oil until the broccoli is well-coated.
Season with salt and pepper.

Transfer the broccoli to the baking sheet and roast for 15 minutes.  It is not necessary to spread the broccoli out too much.  It will shrink (so don't be shy about using a lot of the green stuff for this dish.)

Stir together the remaining olive oil, garlic and red pepper flakes in a small bowl.  Drizzle over the broccoli and stir to coat after the first 15 minutes of roasting.

At this point, you will be tasting it.  Roast for another 5-8 minutes, until the broccoli is beginning to brown.

Yup, that easy and very good.


  1. I have broccoli in the fridge just waiting for this recipe! I roast cauliflower all the time, but broccoli seems to fall short. I think adding garlic and red pepper flakes will do the trick!!!

  2. E.V.E.R.Y. vegetable (I've tried) is HEAVENLY roasted!! And, I think I've tried almost all that are available in our stores. LOL! Just love 'em! I think the flavors are more intense. Glad you have a refound a love for broccoli. =) blessings ~ tanna

  3. I love broccoli prepared this way Susan. To me it is a bit like eating candy! Thanks for reminding me, it's been awhile since I've even bought broccoli and I'd forgotten how yummy this is.

  4. Ah, this sounds like a keeper. And we love broccoli!

  5. This weekend, for sure. We like broccoli a lot but I've never roasted it. I'll let you know....

  6. I can't stand broccoli, but cauliflower? I will try this with cauliflower.

  7. It's not that I'm a broccoli hater, but it's difficult to cook properly and not overcook it. This is definitely a try.

  8. I do something very similar and it is wonderful. I haven't used red pepper flakes but I shall the next time!

    Thanks for sharing.


  9. I love broccoli prepared this way..I'm roasting some tonight -I think it's better than candy!

  10. Sounds good to me, Susan! I've always loved broccoli and cauliflower. Either raw or steamed with just a little salt and pepper. And I roast them also sometimes. I agree with you on the cheese sauce!

  11. I love roasted vegies. This is a must try. Thanks Susan.

  12. Broccoli is one of my favorite veggies (thank heavens) and I love it because it is so versatile and inexpensive. I'm going to try your recipe today, Susan. My resolution this year is to eat healthier. I have a broccoli recipe for you that I will share next week. I think you will like it.

  13. I prefer broccoli steamed, but always roast cauliflower. SO good!

  14. I roast Brocolli in olive oil and garlic and chicken pieces. Adding some parsnips are good too.

    Agree with you on the history issue. Same for me I hated it at school but love it the way I learn it these days through visits and travelling.

  15. I must admit I love broccoli cooked just about any way but roasting is my very favorite! Love the dash of red pepper flakes in yours.

  16. Hi Susan! I remember how much I loved that broccoli or cauliflower with the rich, delicious sauce too.

    Ya, we know we can't eat that way very often any longer and roasting is a great alternative (the bit of red pepper really puts it all over the top--sometimes I forget to add that. Shame on me.)

    Citrus lover that I am, I sometimes add a squeeze of lemon on the plate too.

    Thank you for sharing! xo

  17. Even without the pepper flakes you are on fire. Another wonderfully simple and perfectly delicious recipe that's a keeper in my favorites file.