No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Roasted Broccoli with Garlic and Chile

Also try: Breaded Pork Chops

  • Servings: 4
Roasted Broccoli with Garlic and Chile

Source: Everyday Food, March 2010

Ingredients

  • 1 head broccoli (about 1 1/2 pounds), cut into long florets
  • 2 tablespoons olive oil
  • 5 garlic cloves (skin on)
  • 1/2 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1 to 2 tablespoons fresh lemon juice

Directions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss together broccoli, olive oil, garlic, and red-pepper flakes. Season with coarse salt and ground pepper. Roast until broccoli is browned and tender, about 20 minutes, stirring halfway through. Toss with fresh lemon juice.

Reviews (3)

  • MaryDGinHP 30 May, 2012

    It is great-modified with 1/2 pound of crowns, 5 garlic cloves(we keep vampires away in our house), 1/2 t of red pepper & 1 T lemon juice; even the husband enjoyed!

  • fraumitmotorrad 9 Mar, 2010

    I agree! This recipe is a keeper. We did ours at 425 also, as we were putting it in the oven with potatoes that were already baking at that temperature.The roasted garlic at the end, squeezed out of the hull and eaten with bites of broccoli, is just wonderful.

  • JeanneBeanne 23 Feb, 2010

    Absolutely delicious recipe. Thank you for sharing this. I baked mine at 425 degrees for 20 minutes and it was perfect.

Related Topics