Crispy Roasted Broccoli

This recipes come from the January 09' issue of bon appetit. I've never tried roasting broccoli in the oven before, but it sounded different and delicious.

Roasting gives the broccoli an amazing crisp, but tender texture (think lightly tempura fried vegetables) . The olive oil and salt make the broccoli taste buttery and the garlic and red pepper flakes give it great depth and flavor. If you were blind folded and tried one of these, I don't think you would guess it was broccoli. Well, maybe by the texture.

I thought this roasted broccoli side was delicious and I would definitely make it again. Especially when I'm serving it along side something basic like baked chicken and cottage cheese like I did tonight. Cooking it this way just adds an extra something that makes them easy to gobble up.

Roasted Broccoli with Garlic and Red Pepper

8 cups fresh broccoli florets
3 1/2 T Olive Oil, divided
Large pinch red pepper flakes
2 cloves garlic, minced

Preheat oven to 450 degrees
Toss broccoli florets with 3 T olive oil to coat. Sprinkle with salt and pepper. Place on a rimmed, lined, baking sheet and bake for 12 minutes. Check halfway through to make sure no ends are poking up and getting burned. While they bake, mix remaining 1/2 T olive oil, minced garlic and pepper flakes in a small bowl. Drizzle garlic mixture over broccoli, toss to coat. Bake an additional 8 minutes (again checking halfway through). Remove from oven, sprinkle with more salt and pepper and serve immediately.