Chili Roasted Broccoli | Cooking Component

We roast broccoli on a weekly basis during the cooler months. It’s a perfect go-to base when I’m not sure what I want to make for dinner. I now make two batches (one with heat and one without) but both work well in a myriad of meals. I make an extra large batch to use on top of grain bowls and to eat with eggs for breakfast.

Chili Roasted Broccoli | Cooking Component

• Author: Erin Alderson
 
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Tender roasted broccoli that has been cooked with chili paste and garlic- a perfect addition to any meal.

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  1 pound broccoli

  2 tablespoons olive oil

  1 clove of garlic, minced

  2 teaspoons chili paste (sambal oelek, sriracha, or gochujang)

  ¼ teaspoon sea salt

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  • Preheat oven to 425˚F. Peel the broccoli stems and cut the broccoli into bite-size florets with the stems. Add the olive oil, garlic, chili paste, and sea salt. Toss well, coating the broccoli with the olive oil and chili paste.
  • Place in the oven and bake until browning and tender; anywhere from 15 to 25 minutes. This will depend on how you like your broccoli (I like mine tender and crisp!) Remove from oven and use as you like.

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  Tips + Tricks: Roasting the broccoli is all based on preference.I like mine crisp but I know that’s not everyone’s favorite- use your eyes.
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