We had this dish Sunday, with mac & cheese, Caesar salad,
and a fruit tray. John roasted it in the Traeger, so the house wouldn’t smell
of cruciferous vegetables. When dinner was over, we had leftover macaroni,
salad and fruit, but no leftover broccoli.
Oven-Roasted Broccoli
8 cups fresh broccoli florets
1/4 cup olive oil
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
Preheat oven to 450F. Grease a jelly roll pan or use
silicone liner. Place broccoli in large bowl; toss with olive oil. In a small
bowl, stir together seasoning. Sprinkle over broccoli and toss again. Spread
broccoli in baking pan. Roast about 15 minutes, or until lightly brown. Serve
immediately.
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