Recipe by Zest to Impress
"Easy and tasty veggie side dish. The fresh sage leaves become crispy and add texture and flavor."
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1 (12 ounce) bag
red onion, sliced
fresh sage leaves, torn
extra-virgin olive oil
ground black pepper
Absolutely my new go to recipe for roasted broccoli. Followed the recipe to a T. Love the sage with it.
Waaaaayyyyy too salty. No one could eat it. I followed the instructions exactly, but what came out was inedible. Would omit most of the salt if I ever tried it again.
Great tasting broccoli recipe. If my mom had made broccoli like this when I was growing up I actually would have eaten it instead of feeding it to the indiscriminate dog!
This was amazing! I will forever make broccoli this way and can't wait to have others try it! The purple onion and sage made a great flavor combo for the broccoli and the texture was yummy! The only thing I didn't do, and would do next time, is to toss all ingredients in a bowl first and mix well. I found that drizzling olive oil over the broccoli made some pieces over bake in spots that the olive oil didn't hit.
So healthy and yummy! Much to my dismay, I didn't have fresh sage leaves. I substituted with rubbed sage and 2 fresh pressed garlic cloves. It worked perfectly. Who knew that sage could impart such a wonderful flavor to roasted broccoli?
Wow, the fresh sage makes this sooo good. I thought it was a little salty, but still yummy. I had some chickpeas I needed to get rid of so I added those to the pan which I would definitely do again. I would make this for company!
I'm not a fan of broccoli, but this recipe was really good. I love how it comes out crispy and the sage really adds to it.
My son and I loved it. My family members who only like steamed broccoli did not like it, however.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Sage Broccoli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 64
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