I remember years ago, when I first started getting into cooking, roasted broccoli was always on the dinner roster. I hadn’t yet figured out how to balance cooking an entire meal, with multiple pots and pans going at the same time, so the oven always seemed to be my easiest escape.
Luckily, pretty much everyone loves roasted broccoli, and even more luckily(er?), my status in the kitchen has risen significantly since those days. But hey, sometimes I still just love to throw some florets in the oven and call it a day.
1 head of fresh broccoli, rinsed & cut into smaller florets
2 tablespoons olive oil
3 garlic cloves, smashed & minced
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
Preheat your oven to 425. Combined all ingredients in a bowl and toss to fully coat. Spread out the florets evenly onto a greased baking sheet, and bake for 10-12 minutes.