If we’re going to get to know each other, there is something you should know about me. I love broccoli.
I think think that there is a good chance that it loves me back; which, is why, I feel like I should treat it better. Poor broccoli, it normally gets cut up into florets and stalks (are you eating your broccoli stocks? If not, you’re missing out!), thrown into a pot with some water, and steamed. I’d be pretty PO’d if I was broccoli, so I decided to give it the royal treatment.
I’ve roasted broccoli before, without much fuss, but this time was different. This time involved a chili pepper, fresh oregano, and spices… this was feisty broccoli.
Feisty Broccoli (serves 2-3 as a side dish)
- 1-2 Tbsp extra-virgin olive oil (or vegetable oil)
- 3 small bunches of broccoli (~1.5lbs)
- 1/2 tsp table salt
- a few generous grinds of black pepper
- 1/2 tsp garlic powder
- 1 Tbsp fresh oregano (or 1 tsp dried)
- 1 tsp cinnamon
- Preheat oven to 425˚F.
- Wash broccoli, and then cut into florets and stalks (do you eat your broccoli stalks? I sure hope so!)
- Line a large baking sheet (or 2 small baking sheets) with aluminum foil, and rub foil with oil.
- Mix broccoli, seasonings, and oil and spread out on baking sheet.
- Bake 25-30 minutes, or until broccoli is cooked through.
CookingScraps 
Feisty broccoli – I love it! My favorite way to cook broccoli is just a quick steam and then put a little butter, sea salt and lemon juice on it. This looks so good though. A little more pizzazz! Thanks for the new idea.
You’re welcome! Steaming it with some salt and pepper is my old standby, too!
I really want to eat more stalks, I just don’t know what to do with them!
Another way I like to eat them is to throw them into pasta sauce, or soup. If you find them a little tough, it helps to peel them and then chop. Hope this helps, if you need more ideas, let me know!