Roastin' Brocco-lee, Roastin' Brocco-lay, Roastin' Broccol-lie

Okay, so maybe that isn't exactly how Dana Carvey sang it, but it's close. Our two favorite vegetables are probably broccoli and green beans. Not all that exciting I know, but that's just the way we roll.

It's funny, most of these roasted broccoli dishes are pretty much the same. There's typically an oil and a couple of other things included. At the end of it all, though, the ever-so-slight crispiness is what brings us back.

Overall I liked this version because there was a slight hint of heat at the very end of the bite. My wife wasn't as impressed because she is averse to spiciness in general.

This is yet another version we found in this month's Bon Appetit under the RSVP section (reader's favorite restaurant recipes). RSVP is the first thing I look for when this magazine comes in the mail. Basically reader's write into Bon Appetit and request the recipe for a dish they had at a restaurant. Bon Appetit then tries to track down the recipe from the actual restaurant.

This recipe is in the current (January) issue from a place called Black Bottle in Seattle, Washington.


Roasted Broccoli with Garlic and Red Pepper
4 to 6 Servings

• 1.25# Broccoli crowns, cut into florets (about 8 cups)
• 3.5 Tbsp Olive oil, divided
• 2 garlic cloves, minced
  
• Large pinch of dried crushed red pepper

Preheat oven to 450ºF. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in a small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.