Really Good Roasted Broccoli

Sure, I’ve tossed the broccoli with olive oil, kosher salt, and some cracked pepper.  Pretty good.  But this goes way beyond that.  And you’re just adding a couple of additional ingredients here.  But they make a big difference.

Let’s be honest.  I’m not a big fan of broccoli.  I guess it’s the way it smells when it’s cooking on the stove (does anyone even prepare it that way anymore?).  You know what I mean.  Admit it.

So roasting has made it palatable for me – even good.  And then I started playing around.  And the splash of soy with the red onion worked some magic.  Just a dust of granulated garlic lifted it higher.  And then the cayenne – just a bit- and I now call this a go-to vegetable.  Sometimes I’ll get crazy and top it with a little grated parmesan when it comes out of the oven.  Who knew you could coax such flavor out of broccoli?  And it can’t be any easier for the reward.

Really Good Roasted Broccoli

Serves 6

1 ½ pounds broccoli florets

½ red onion, chopped

½ teaspoon kosher salt, or more to taste

½ teaspoon granulated garlic

¼ teaspoon cayenne, more or less depending on your heat tolerance
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freshly ground black pepper

olive oil

3 tablespoons low-sodium soy sauce, or more

Preheat oven to 400°.  Place broccoli florets in a large mixing bowl.  Add the chopped onion, salt, a few good grinds of pepper, cayenne, and granulated garlic.  Don’t be tempted to use fresh garlic – it will burn in the roasting process.  Add some olive oil, just enough to lightly coat, and the soy sauce.  Toss lightly to coat the broccoli and onions.  Place broccoli in a shallow baking pan.  Roast until the broccoli starts to caramelize, about 20 minutes.  About half way through, turn the broccoli over to ensure even caramelization.

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