Recipe by FreshPrincessDi
"Flavorful and tasty alternative to broccoli and cheese."
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1 large head
broccoli, cut into florets
extra-virgin olive oil
onion powder, or to taste
salt and ground black pepper to taste
I pressed the garlic, then combined it with all the other seasonings in the olive oil before tossing with the broccoli, so everything would be evenly distributed. The florets were turning brown at 10 minutes, so I removed from the oven and sampled. There was still some "tooth" to it, so I stopped cooking then. Though I did appreciate the sweetness of the caramelization, I really enjoy plain steamed broccoli. If you are looking for a change, this may do the trick for you.
I liked it way more than the rest of the family, unfortunately (still can't believe they prefer plain ole steamed broccoli!) I found that after 10 minutes, the heads were done perfectly but the stems were still quite tough. By the time the stems were done, the heads were rather mushy. Next time, I'll either remove more of the stem, or, most likely, I'll just reduce the temp and cook them a bit longer. Oh, and a bit more sliced garlic wouldn't hurt either. Anyway, I really liked it. Thanks!
Everyone loved it! But the difference is really making certain that it starts to char
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Roasted Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 33
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