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Roasted Chili Garlic Broccoli

Broccoli is in season this fall and local farm fresh broccoli tastes the best. If you can’t grow your own broccoli, please support the farms who do.

Roasted Chili Garlic Broccoli

 Broccoli is in abundance this fall season so if you didn’t grow your own, stop by your local produce farm and pick some up! Zach can eat plain broccoli all day long, but I am always looking for new, creative ways to liven it up. The chili garlic flavors really compliment the broccoli well and it’s so easy to make. This recipe is a nice addition to dinner or it makes a great snack, too. Call me crazy, but it almost feels like I am eating flavored chips. I think this is my new favorite way to eat broccoli!

Roasted Chili Garlic Broccoli


Roasted Chili Garlic Broccoli

 About 4 servings


¼ cup coconut or olive oil

4-5 garlic cloves, minced

1 T. chili powder

1 T. grill seasoning like the McCormick grill seasoning

1 large head of organic broccoli, cut into thin, long spears



 Preheat the oven to 425 degrees. Toss the broccoli, garlic, and all the spices in the olive or coconut oil until well coated. Place the coated broccoli on a cookie sheet and roast for about 12 minutes or until the ends are a little crisp and the stalks are tender. Enjoy!


Recipe slightly adapted from Rachael Ray

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