Saturday, July 5, 2008

Chili-Garlic Roasted Broccoli

Rachael Ray

  • 1/4 cup extra virgin olive oil, eyeball it
  • 5 to 6 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)
  • 1 large head broccoli, cut into thin, long spears

  1. Preheat oven to 425 degrees F.
  2. Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

Notes: This was WAY too salty. Almost inedible. Next time I will try the same flavors but skip the Montreal Steak Seasoning and just use a little kosher salt and pepper. A little lemon juice squeezed on after roasting may be good, too.

Liz's Rating: 5/10
Tim's Rating: n/a (didn't try)


Joelen said...

Sorry it didn't come out as good as you hoped. Although the recipe does remind of a spicy Thai broccoli stir fry. The pic looks great nonetheless!

~Amber~ said...

Sorry to hear it was to salty. It looks incredible, I love broccoli.

The Petite Gourmet said...

This has been my go-to recipe for years, especially when I have extra broccoli lying around. It comes out perfect every time! And the seasonings also work well with green beans, cauliflower, root veggies, etc.