Eat, Drink & Be Kari

Bangin’ Broccoli

This is a great way to cook Broccoli, Brussel Sprouts, Bok Choy, asparagus, etc

This is a great way to cook Broccoli, Brussel Sprouts, Bok Choy, Asparagus, etc

Preheat Oven 500.  Make sure rack is on bottom, the lowest position.  Put large baking sheet in oven to preheat.

Take a couple of heads of Broccoli.  Wash and peel outer stem (knife or veggie peeler).

Cut into florets.  Cut stalk into long strips.  Try and cut a flat side (to lay flat side down on hot baking sheet).

Toss 2-3 T EVOO with 1/2 tsp salt (pink himalayan), 1/2 tsp sugar.

 Rub it in, Rub it in!!!!

Get out baking sheet, CAREFULLY!  Should be super hot!

VERY QUICKLY transfer broccoli to baking sheet making sure the flattest side is face down, touching the baking sheet.

Bake 6-10 mins.  AS SOON AS TOP STARTS GETTING CRISPY LOOKING, IT IS DONE.

When you get it out the bottom should be blackened and top just crisp.

I left this one in a min too long….but it was still delish!!!

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Squeeze fresh lemon overtop before serving!

 

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CHANGE IT UP!!!!

 

You can use many different veggies this same way.  Just don’t leave out the       sugar.  That helps with the caramelization process!  You can change up the taste by experimenting with different ingredients.

 

CHANGE SUGAR: brown sugar, turbinado sugar, honey, agave

CHANGE SALT: table salt, lemon salt, sea salt, smoked salt, garlic salt

FLAVOR BOOST: crushed red pepper flakes, garlic powder, italian seasoning, cinnamon, cayenne

*example: Roasted Brussel Sprouts tossed in EVOO, brown sugar, lemon salt & crushed red pepper

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