Blasted Broccoli
Tuesday, April 30, 2013
Carrie in Side, Vegetable

Blasted Broccoli 2


Before we get into my absolutely favorite broccoli (it tastes like candy), I know I've been MIA. I was busy relaxing and enjoying some vacation time in Hawaii.


Last night of vacation #bigisland #hawaii #sunset


This trip will definitely get its own travel post, but I can't tell you how nice it was to have an entire week off of work. It had been way too long. I will be inundating you with pictures from our exploring, relaxing, eating and drinking our way through the Big Island in another post. So back to the broccoli for now!


Blasted Broccoli 3


This is inspired by a dish at Black Bottle here in Seattle, they roast there broccoli to perfection! There were several recipes I found online, and I tested out a few different methods. I realized the secret was adding oil before cooking AND midway through cooking. I'm not joking when I tell you this tastes like candy to me. We've been known to eat this, and this alone for dinner at our house. And it wasn't to punish Mr. KMW, he has volunteered to have this as dinner once a week. I'm not going that far, but we do eat it a lot, and it will continue to show up on our table regularly.

Below is the recipe, it makes a lot for just the two of us, but we devour it. Definitely adjust for your needs.

1-1/2 to 2 lbs broccoli, cut into florets
4 tablespoons olive oil, divided
1-1/2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
4 garlic cloves, minced
1 to 2 tablespoons of crushed red pepper (adjust to your spice preference)

Preheat oven to 450 degrees.

On a cookie sheet (I cover mine in foil to reduce the mess), toss together broccoli, 3 tablespoons olive oil, 1 teaspoon of salt and 1 teaspoon of pepper.

Roast for 15 minutes.

Meanwhile, stir together 1 tablespoon olive oil, minced garlic and crushed red pepper.

After broccoli roasts for 15 minutes, toss with olive oil, garlic and crushed red pepper mix. Roast for 9 more minutes. Season with remaining salt and pepper. 


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