feisty broccoli

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
  1. Preheat oven to 425˚F.
  2. Wash broccoli, and then cut into florets and stalks (do you eat your broccoli stalks? I sure hope so!)
  3. Line a large baking sheet (or 2 small baking sheets) with aluminum foil, and rub foil with oil.
  4. Mix broccoli, seasonings, and oil and spread out on baking sheet.
  5. Bake 25-30 minutes, or until broccoli is cooked through.
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