1/4 cup extra virgin olive oil

5 to 6 cloves garlic, coarsely

1 tablespoons chili powder shopping list

1 tablespoon paprika

Salt, fresh-ground black pepper, and some red pepper flakes (these are hot & spicy – so use cautiously)

1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees. Place olive oil, garlic, chili powder and paprika in the bottom of a large bowl.

Add the broccoli spears. Toss to coat broccoli evenly.

Transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes. (Excellent as a side dish or on its own with fresh steamed quinoa with a little butter and tamari sauce.)

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