I love my emails from the Kitchn. They always have a yummy dish, a great kitchen tip or a fabulous kitchen to share. I got an email from them recently sharing a week of hearty dinners from the freezer. This was right up my alley as I was purging and moving! I saw this recipe for Garlicky Roasted Broccoli and it was calling my name. I love garlic. And I love roasted broccoli. I had to make it!
This was simply delicious. So easy too. Perfect alongside any protein. Also this would be great with other roasted veggies and some white beans for a vegetarian meal! I served it with a simple grilled chicken breast and I wanted more! Make this some time, you will not regret it! Full recipe to follow the montage! And welcome back to the old house and worse lighting.
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| This is a weird photo, but in a good way. |
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| The simple cast. And I got to use the end of the rice vinegar! Purge on! |
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| Chop up your broccoli. Sing that song if you are old enough. |
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| Make garlic into sauce. This is amazing! |
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| I mean really amazing! I want to drink this! |
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| Pour it on the broccoli and stir it up. |
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| Throw it in the oven on a parchment covered baking dish and wait. |
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| Or continue to pack. I found this gem I had forgotten about! I made this in Austin with my Friday night crafting group! |
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| And serve, so delicious and nutritious!
Garlicky Roasted Broccoli
Serves 4
1 pound broccoli
1/4 cup olive oil
1 tablespoon rice vinegar
6 cloves garlic, peeled
1 teaspoon salt
1-2 dashes of Red pepper flakes
Heat the oven to 450°F. Cut the broccoli into bite-sized florets, and slice the stems into diagonal bite-sized pieces. Blend the olive oil, rice vinegar, garlic, and salt in a small food processor until thick and creamy and add red pepper flakes. Toss with the broccoli and spread on a baking sheet lined with parchment paper. Roast for 12 to 15 minutes or until broccoli is tender and the edges are singed.
Happy Cooking!
Missy
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