Depending where you live, you might be fortunate enough to be getting fresh broccoli from your garden. It is almost time for the fall harvest of broccoli, and I have a fabulous recipe for you that will take your broccoli from boring to unbelievably good. If you don’t have garden broccoli, this method will still work wonders with broccoli from the grocery store. How often do you have children fighting over the leftovers of broccoli? Not often at our house. Until the other night that is. It was really quite hilarious. We were all fighting for the last pieces of broccoli on the pan. My husband even said this was the best vegetable side dish he has ever had. It’s not that there is anything too special about this recipe, it’s just the butter, red onion, garlic and the slightly charred edges of the broccoli that are so great. The lemon pepper also adds an extra level of flavor and makes Roasted Garlic Broccoli a hit for all ages!
- 3 T. butter
- 1/4 c. red onion, chopped
- 2 cloves garlic
- 3/4 t. salt
- 1/2 t. black pepper
- 1 t. lemon pepper
- 6 c. broccoli florets, cut into small one inch pieces
- Turn the heat to medium low and let the broccoli saute just until tender and bright green (don't over cook). Spray a cookie sheet with cooking spray and pour the broccoli mixture onto the cookie sheet. Preheat the oven to 425 and when it's ready, place the broccoli on the top shelf to roast. Let the broccoli roast on the top shelf for 5-7 minutes, or until the broccoli becomes lightly roasted and browned on the tips (don't over cook or they will burn and be bitter). Once the broccoli is tender and the edges are roasted, remove them from the oven. Toss the broccoli and then serve warm.