This is probably my favourite way to eat broccoli. It's simple and it's delicious. I could easily double this recipe and my family would eat it all, they love it.
The broccoli is also great roasted on its own with some olive oil and salt. My daughter if she spots broccoli in the fridge will make this for herself for lunch, anytime she can.
Use the measurements in this recipe as a guideline. Add more or less broccoli and then everything else is to taste.
Broccoli stalks are delicious raw. Just cut off the tough outer layer and inside is a fresh crisp stalk, perfect for you or your kids to munch on.
Give this a try if you want to try something new, it's delicious.
The broccoli is also great roasted on its own with some olive oil and salt. My daughter if she spots broccoli in the fridge will make this for herself for lunch, anytime she can.
Use the measurements in this recipe as a guideline. Add more or less broccoli and then everything else is to taste.
Broccoli stalks are delicious raw. Just cut off the tough outer layer and inside is a fresh crisp stalk, perfect for you or your kids to munch on.
Give this a try if you want to try something new, it's delicious.
Recipe
Recipe adapted from Erin Gleeson's cookbook The Forest Feast-Mediterranean
Serves 4
2 heads broccoli, broken into florets
1 large red onion, sliced into medium pieces
2 tablespoons olive oil
1/2 teaspoon red chilli flakes, to taste
2 cloves garlic, finely chopped
Salt and pepper, to taste
Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.
Place the broccoli in a single layer on the baking tray. Scatter around the onions. Drizzle generously with olive oil. Sprinkle over the chilli flakes and garlic, season with salt and pepper.
Bake for 12 minutes, toss everything together, bake for an additional 12 minutes or until some edges on the broccoli have blackened and are crispy.
Serve immediately as the florets lose crispiness as they cool.
Serves 4
2 heads broccoli, broken into florets
1 large red onion, sliced into medium pieces
2 tablespoons olive oil
1/2 teaspoon red chilli flakes, to taste
2 cloves garlic, finely chopped
Salt and pepper, to taste
Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.
Place the broccoli in a single layer on the baking tray. Scatter around the onions. Drizzle generously with olive oil. Sprinkle over the chilli flakes and garlic, season with salt and pepper.
Bake for 12 minutes, toss everything together, bake for an additional 12 minutes or until some edges on the broccoli have blackened and are crispy.
Serve immediately as the florets lose crispiness as they cool.
Enjoy!
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