Roasted Broccoli and Pecans

I first made this broccoli a couple of years ago and when I did, we were all so crazy about it that I served it a couple of times a week.  Yes, I am talking about broccoli. And yes, my family actually asked for it. That should be reason enough for you to try it, but if I need to entice you further, I will say that it only take 15 minute to cook. Everyone loves it and it cooks up in a flash. So, what are you waiting for? Here's what you'll need:

  • fresh broccoli florets
  • olive oil
  • pecans
  • red pepper flakes
  • salt & pepper

Preheat the oven to 450 degrees.

Start by putting the broccoli in a single layer in a baking dish. It's important that it's in a single layer so that it roasts and doesn't steam. If your florets are vastly different in size, cut the bigger ones up to make them all a similar size.  They don't have to be exactly the same size, just close.

Roughly chop the pecans and toss them in with the broccoli. Drizzle the broccoli with olive oil until all of the pieces have some on them. Don't drown them, just a little is enough. For this pan I used about 3 tablespoons of oil. Season with salt and pepper and sprinkle on the red pepper flakes. 

Roast in the oven for 15 minutes. That's it. I love the way the tips of the broccoli get crunchy and the flavor of the roster pecans blends perfectly. 

Roasted Garlic

This is super simple and gives garlic a mild almost sweet richness that adds so much to anything you put it in. You can do it in the oven or on the grill. Today I was smoking some ribs, so that's where my garlic ended up. Just leave it on longer if you smoke it.  

Here's what you need: 

  • Whole heads of garlic
  • olive oil
  • salt and pepper
  • aluminum foil

Start by cutting off the top of the head of garlic so that you can see the individual bulbs. Place it on a piece of foil and drizzle it with the olive oil and salt and pepper. Close the foil and bake at 400 degrees for 30-45 minutes until the garlic is soft and golden in color.

When the garlic is done, just hold it from the bottom and squeeze and the cloves will come out. 

Tonight I added it to our mashed potatoes, but you can use it in so many different ways. Try it spread on bread, mixed with sour cream for a dip, or used in any sauce that calls for garlic. It is very mild and rich and delicious!

Enjoy! 

Lynn