by Karin Calloway
Roasting used to be a cooking technique reserved for meats, but in today’s kitchen almost everything benefits from the caramelization that occurs in a hot oven.
Roasted vegetables are a no-fuss way to make a veggie side dish, and the technique makes almost any vegetable so flavorful that confirmed “veggie haters” will eat them.
Fresh garlic cloves add flavor to the broccoli here, but you also can use garlic-flavored oil to pack a garlic punch. Substitute cauliflower, zucchini or carrots for other veggie variations.
Preheat oven to 450 degrees F. Cover a rimmed baking sheet with heavy-duty foil and set aside.
Cut broccoli into florets and slice stems into 1/8-inch disks. Spread broccoli and garlic cloves evenly over the foil. Drizzle with olive oil and stir to coat well.
Roast for 15 minutes. Remove from the oven, stir, and return to the oven to roast for 15 minutes more. Remove from the oven and season to taste with the salt and pepper.
Makes 4-6 servings.
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