Chili Roasted Broccoli is one yummy side dish. It’s also quick and easy to throw together. I had the Chili Roasted Broccoli with an Italian Bean Burger. Originally this recipe was made with fresh broccoli, but I used frozen and it’s just as good.
Give it a try and you’ll be pleasantly surprised.
- 1 bunch broccoli or 1 bag frozen broccoli
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1/8 tsp black pepper
- 1/8 tsp sea salt
- 1 tsp chili powder
- Preheat your oven to 400 degrees. If using fresh broccoli: Wash the broccoli and cut off the bottom three inches of stalk, leaving 2-3 inches of stalk connected to the florets. Slice the bunch vertically into “spears”. Arrange the spears on a sheet pan. If using frozen broccoli: Take out the bag of frozen broccoli and let it sit in a bowl for 20 minutes. DO NOT OPEN the bag. After 20 minutes, open the bag of broccoli and pour it into a bowl.
- Add the minced garlic, black pepper, sea salt, chili powder and olive oil to the spears. With a spoon toss the broccoli spears in the mixture until they are evenly coated. Transfer the seasoned broccoli to a cookie sheet and make sure the broccoli spears are spread out evenly on the pan.
- Place the sheet pan in the oven and roast for approximately 20 minutes. Half way through cooking, stir the spears. The broccoli is done when it is slightly tender (check with a fork), not mushy.
Recipe adapted from Budget Bytes