|5 min||20 min||2|
|1 head||Broccoli, raw (cut into bite-sized pieces)|
|2 tbsp||Extra virgin olive oil|
|1 bulb||Garlic (cloves peeled)|
|1/2 tsp||Himalayan sea salt|
|1/2 tsp||Black pepper|
1. Preheat your oven to 450 degrees F and prepare a baking sheet lined with parchment paper. Prep your garlic and set it aside.
2. In a large bowl, drizzle the olive oil over the broccoli then add the garlic, salt, and pepper and toss well with your hands or two large mixing spoons. Make sure all of your broccoli is coated with oil and garlic.
3. Spread the broccoli on your baking sheet, trying not to let any broccoli overlap.
4. Place the baking sheet in the warmed oven and let cook for about 20 min., or until the edges of broccoli are crispy! Serve hot and enjoy. Leftovers can be kept in the fridge in an air-tight container for up to 2 days after cooking.
This recipe can also be made with cauliflower instead of broccoli.
Large batch this recipe and use leftovers as a salad topper, or a side to any protein dish throughout the week.
Broccoli is a good source of vitamin K and calcium, two vital nutrients for maintaining strong, healthy bones.