Smokeychiliroastedbroccoli Recipes

CHILI-GARLIC ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• 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.

SIMPLE ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
• Toss the broccoli florets and stem pieces with the oil and a sprinkle with salt and pepper together in a large bowl. Arrange in a single layer on a baking sheet. Roast until tender, stirring halfway, 14 to 16 minutes depending on the size of the florets. Transfer to a plate and serve.

ROASTED BROCCOLI

Steps:

• Cut one large bunch of broccoli into 3-inch spears, toss with 3 smashed cloves garlic, a pinch of red pepper flakes and 3 tablespoons sesame oil. Spread the spears on a baking sheet and roast at 450 degrees for 15 minutes. Top the spears with a handful of sliced scallions and 2 teaspoons soy sauce.

ROASTED BROCCOLI WITH SMOKED PAPRIKA

Steps:

• Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes.
• While the broccoli is roasting, prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand 10 minutes.
• Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet, if possible.
• After 20 minutes, remove the broccoli from the oven and toss the almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.

RACHAEL RAY'S CHILI-GARLIC ROASTED BROCCOLI

Steps:

• Preheat oven to 425°F
• 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.

SMOKEY CHILI ROASTED BROCCOLI

Steps:

• Preheat oven to 450 degrees F.
• Put the almonds, butter, garlic, chipotle, zest, and juice in a mini chopper and pulse to combine. Transfer to a large bowl and set aside.
• Scatter the broccoli in a single layer on a sheet pan, toss in the oil and season with salt and pepper.
• Roast until florets begin to brown but are still crisp, about 15 minutes.
• Stir into the bowl with the butter mixture until butter melts to completely coat the broccoli.
• Place back on the sheet pan and bake until tender and beginning to brown on top, about 10 minutes more.
• Serve warm.

CHILI-GARLIC ROASTED BROCCOLI

Steps:

• Preheat oven to 425°F.
• Place olive oil, garlic and spices in a large bowl and whisk until blended.
• Add broccoli spears, and toss to coat evenly.
• Place broccoli onto a large roasting sheet and roast in oven until broccoli is crisp and brown on the ends, and stalks are tender (about 17-20 minutes).