Colleen's take: "This is one of my absolute favorite foods right now! I can't make it enough, my 2 year old also cannot stop tearing this side dish up. I broil the broccoli which gives it a sweetness added to the light flavor of garlic salt making it sexy to the taste buds, yummmmmm!"
Ingredients:
- Broccoli
- garlic salt
- olive oil
Directions:
After broccoli is washed and patted dry. Add olive oil, I usually use 1 tablespoon per broccoli crown and garlic salt about a 1/2 tsp/crown. Mesh it all together with your hands covering everything. Put it under the broiler for about 10 minutes, once you smell the broccoli begin to singe it's ready. Ours is usually al dente, but feel free to alter it to your liking.
Colleen's take: "I love this recipe, when the seasons change to fall and all the bell peppers & asparagus go on sale, I go b-a-n-a-n-a-s! I can't get enough of this produce but most of the year I can't afford it, so I have to take advantage while I can. This recipe is a great one, the smell of the basil & balsamic dressing cooking up in the oven is delightful, the caramelization on the veggies towards the end of the baking process makes an almost sweetness occur on your tastebuds. I make a lot of this veggie recipe and use the left overs on pita bread with hummus, I have to slide some chicken in there for the hubby but I am just fine with vegetarian! Enjoy!"
2 medium red bell peppers, seeded and cut into 4 panels (I just use what's on hand, today it was yellow & orange, green's aren't sweet enough)
1 medium zucchini, trimmed and cut on the diagonal into ¼-inch slices
1 medium yellow squash, trimmed and cut on the diagonal into ¼-inch slices
1 medium Vidalia or other sweet onion, root end left intact and cut into 8 wedges
1 pound thick asparagus, trimmed
3 cloves garlic, minced
4 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
½ teaspoon dried basil
¾ teaspoon salt
¼ teaspoon freshly ground pepper
- Preheat the oven to 450 degrees Fahrenheit. Place one oven rack in the upper third of the oven and one in the lower third. Spray 2 baking sheets with nonstick spray; set aside.
- Cut each bell pepper panel on a diagonal into 2 triangles. Transfer the peppers to a large bowl and add the zucchini, yellow squash, onion, asparagus, garlic, oil, vinegar, basil, salt and pepper. Toss well to evenly coast with seasonings.
1 cup; 107 cal, 5g fat, 1 g sat fat, 0g trans fat, 0mg chol, 448 mg sodium, 15g carb, 5g fiber, 4g prot, 54mg calc. Points value: 2
I love roasted veggies. I loved the crunch of the broccoli and the garlic. If you need a fall weather veggie try this. I have also done Brussels sprouts almost the same way as the broccoli, if you want to also try them this week search Brussels sprouts on our site. Enjoy tasty healthy food!
Ingredients:
- 2-4 heads of broccoli
- olive oil
- 3-4 cloves of garlic
- salt
- pepper
Directions:
Preheat oven to 425 degrees
Cut broccoli into florets. Rinse but make sure the broccoli is completely dry before putting in the oven. If you don't they wont crisp up as much. Mince the cloves of garlic.
Add the broccoli, garlic, enough olive oil to coat the broccoli, and a couple shakes of salt and pepper.
Mix till broccoli is coated then place on a cookie sheet and put in the oven for 20-25 minutes.
Stir the broccoli half way thru the cooking and pull them out when they have a nice brown on them.
Original recipe from: Amateur gourmet
