Roasted Broccoli with Garlic, Chile, and Cumin

We blog about this recipe here.

Roasted Broccoli with Garlic, Chile, and Cumin

I throw broccoli in the oven all the time. And this version makes a great side with the Indian curry. Roasting broccoli is a great way to intensify the flavor while adding a bit of char. Be sure to use the stems of the broccoli too. Just peel off the tough exterior and cut into thick matchsticks./recipe-notes]

  • 3 heads of broccoli, cut into big florets, stems included
  • 2-3 tablespoons of canola or olive oil
  • 2 teaspoons chopped garlic
  • 1 tablespoon cumin seeds
  • ½ teaspoon red pepper flakes
  • Kosher salt to taste

Preheat the oven to 425 degrees.

On a sheet pan, arrange your broccoli in one layer. Toss well with oil, garlic, cumin seeds and pepper flakes. Stick in the oven and roast for about 15 minutes or until the broccoli is crunchy but tender enough to enjoy eating and it has a bit of char to it. Turn halfway through to get the char on all sides. Or don’t because you’re like me and prefer to be lazy.

Recipe brought to you by Sara in San Francisco and BigLittleMeals.com

 

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