Friday, February 17, 2012

Roasted Broccoli

Getting my family to eat their veggies takes some doing.  I need to be creative so I tried roasting some broccoli florets for dinner.  I was not disappointed. The broccoli  had a deep green color,  was  crisp, not mushy, and had an intense but not overpowering flavor.   The spices  used in this recipe complimented the flavor of the broccoli.

Roasted Broccoli


2 tablespoons olive oil
2 cloves minced garlic
½ teaspoon salt
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 (12 ounce) package fresh broccoli florets
¼ cup shredded Mexican cheese


Preheat oven to 450 degrees

1. Mix the olive oil, garlic salt, chili powder, and cumin in a small bowl.
2. Place broccoli in a large bowl.  Pour olive oil mixture over the broccoli and toss to coat well.
3. Spray a 9x13 – inch-baking pan lightly with cooking spray.  Put the broccoli in the baking pan.
4. Roast the broccoli for 20 minutes or until the broccoli is tender.
5. Remove from oven and toss the broccoli with the cheese.  Serve immediately.

Serves 4
Before Roasting

After Roasting


  1. I am huge fan of roasted vegetables! I really like the addition of cumin and chili powder in this recipe.

    1. The cumin and chili powder add a great taste to the broccoli. Have a nice day:)

  2. Sounds delicious! I love roasted vegetables!

    1. Thanks for the nice comment, Kathy:) Have a great day:)