Roasted Broccoli

I made fish again for dinner tonight in my new effort to cook more fish. Nothing too exciting, just some pre-marinated snapper from Save-On. Definitely not as good as the salmon from last Wednesday! But the broccoli I made to accompany it was delish (both C and I gave it a thumbs up) and dead simple…

Roasted Broccoli

Adapted from The Amateur Gourmet
Yield: 2 large servings

2 heads broccoli, cut into florets
5-6 cloves garlic, thinly sliced
teaspoon sea salt
teaspoon pepper
sprinkle of dried chiles
tablespoon olive oil

Preheat oven to 425F.

Put broccoli and garlic on a baking sheet (I covered it in foil first for easier cleanup). Toss with olive oil, salt, pepper and chiles.

Roast in the oven for 20 to 25 minutes, until tender yet crisp with some browned edges. Remove and serve.

Variation: The Amateur Gourmet recipe suggested adding the following once the broccoli comes out of the oven (which I omitted in attempt to keep the recipe healthier):
Lemon zest
Lemon juice
1 1/2 tablespoons olive oil
3 tablespoons toasted pine nuts
1/3 cup freshly grated Parmesan
2 tablespoon fresh basil

Toss all these ingredients with the roasted broccoli and serve.

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