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Chili Roasted Broccoli

I love this recipe so much, and it's SO good for you! Not only is it Broccoli, a cruciferous vegetable with tons of health benefits but it has extra virgin olive oil and spices to boost the nutritional power. Most importantly, it tastes great. My kids, the world's pickiest eaters, used to request this and say it was "potato chip broccoli" because it has a great crispy flavor.

One note: It's important when roasting to use a high-quality, extra virgin olive oil. I prefer Lanicko or use the Greek olive oil from Thrive Market. This recipe is simple and only takes a few minutes to pull together.


1 large head of broccoli (organic if possible) chopped in long pieces.

1/4 cup EVOO

4-6 garlic cloves, chopped fine

1 T Chile Powder

1 T Seasoning Mix (see below)

Salt and Pepper

Seasoning Mix: (the original recipe called for Monterey Steak Seasoning, which you can use but I make my own with:

Salt, paprika, garlic, onion powder, red pepper flakes (equal portions), mix up about 1 T or make more to reserve for another use.

Heat oven to 425.

Mix the ingredients (EVOO-Seasoning Mix together in large bowl) and stir well. Add in broccoli, mixing to cover with all the seasoning and garlic. Place coated broccoli on a parchment paper on a baking sheet.

Roast for 18-20 minutes, careful not to burn but allow to get crisp.


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