After the fatty decadence of the smashed potatoes from yesterday, a lighter but just as tasty vegetable was definitely needed for this meal. I will often get the prechopped broccoli or broccoli/cauliflower mix from the produce section of the grocery store. At my Kroger, there’s not much of a difference cost-wise unless the heads of broccoli are on sale. It only takes a few minutes to cut the florets off the stalks, though, so it’s all about how lazy I am feeling, really. 🙂
You definitely need to use fresh broccoli for this, though, and not frozen. Hmm… I wonder how that would work… I may need to give that a try sometime…
- ~1 pound of broccoli florets (3-4 small head of broccoli, florets cut into small pieces)
- Olive oil cooking spray (I use olive oil in a Misto)
- 1 Tbsp garlic powder
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
- Preheat the oven to 425°.
- Spray a large rimmed baking sheet generously with the olive oil cooking spray. be very generous and coat well.
- Spread the broccoli in an even layer across the baking sheet.
- Spray the tops of the florets generously with the olive oil spray.
- Sprinkle with the garlic powder, salt and pepper.
- Bake for 8-10 minutes or until tender and just starting to brown.
- For a crunchy twist, sprinkle with ¼ cup of panko crumbs before baking.
- For a cheesy twist, sprinkle on ¼ cup of freshly grated Parmesan as soon as the broccoli comes out of the oven.