It’s a coolish overcast day and I was craving roasted veggies. So I went with Roasted Broccoli! Yum!
1 head of broccoli
4 Tbsp extra virgin olive oil
1/2 tsp. salt
1/2 tsp. sucanat (or sugar)
5 garlic cloves, sliced thin
1/2 tsp. red pepper flakes
2 Tbsp pitted, minced kalamata olives
1 tsp. minced fresh oregano
juice from one lemon
1. Adjust rack to lowest position, place quality baking sheet on rack and preheat oven to 500°F (convect roast if you have convection)
2. Cut your broccoli at the stems, remove outer peel from stalk and cut stalks into 1/2 inch thick pieces. Cut broccoli crowns into wedges. Place broccoli and cut stalks in a bowl, toss well with 2-3 Tbsp olive oil, salt and sucanat.
3. When oven reaches desired temp., remove baking sheet using oven mitts, transfer tossed broccoli to baking sheet and spread into an even layer, flat sides down. Return to oven and roast for about 9-10 minutes until lightly browned.
4. While the broccoli is roasting, heat the rest of the olive oil on med/low heat, add sliced garlic and red pepper flakes, cook stirring, until garlic is soft and golden brown. Remove from heat and stir in the olives, oregano and lemon juice. Toss into the roasted broccoli and serve.