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Roasted Broccoli

1 lb. broccoli, roughly chopped (2 in dice) including some stem

1 lb. cauliflower, roughly chopped (2 in dice) including some stem, removing inner core

2 bell peppers, any type or color, cored, deseeded and chopped into a few large pieces

8 oz. button mushrooms, halved

1 medium onion, cubed in large chunks

1 head garlic, cloves peeled and left whole

¼ cup extra virgin olive oil or clarified butter

Kosher salt and black pepper to taste

 

Preheat the oven to 500 degrees F.  On a large baking sheet scatter the vegetables and toss in the olive oil, distributing with your hands, making sure all sides of the vegetables are covered.  Sprinkle with some kosher salt and freshly ground black pepper.  Roast approximately 10 min, turn vegetables and mix around a bit, and then put back in the oven for about another 5-10 minutes, until vegetables are nicely browned and caramelized.  Serve at room temperature.

Emily Christenson is a wife, mother, local food entrepreneur and home chef, living, eating, and cooking in Minneapolis. She excels in making whole-foods, gluten-free meals and loves to bake.  You may find Ms. Christenson’s recipes, cookbook reviews and food musings on her blog at http://www.mplsrealfoodlover.com or www.facebook.com/minneapolisrealfoodlover.

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Garlic, Broccoli, Cauliflower, Pepper: Bell or Sweet,