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Crispy Garlic-Chili Roasted Broccoli


Clean eating crispy roasted garlic broccoli

I can't even remember where I found this recipe, but for the past 10 years, it's been a winner in my whole family...and I don't just mean in my immediate family, but my mom, my sisters, my cousins, and other extended family members make this too.  It takes healthy ingredients, and blends their flavors together to make this vegetable irresistible!  When I make it, I eat at least half the batch myself, so I have to double the recipe! My kids love the sweet, roasted garlic, chili flavor.  And just in case the word "chili" scares you, it's not spicy-hot.



One large head of broccoli, with the stems chopped off, so only the florets are left, or one package of fresh florets.  This recipe WILL NOT work with frozen broccoli.
1/2 C. of EVOO (Extra Virgin Olive Oil)
2 cloves of garlic, chopped or pushed through a garlic press
1 Tbsp. poultry/chicken seasoning
1 Tbsp. chili powder

1. Preheat oven to 425 degrees.
2. In a large bowl, combine EVOO, garlic, poultry seasoning and chili powder, mix well.
3. Add broccoli florets to the bowl and coat florets with seasoned oil mixture.
4. Spread the broccoli on a cookie sheet in one layer.
5. Place in oven and cook for about 20-25 minutes.

Serves 2-4 people.




1 comment

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