MOMICABLOG

This is my version of Racheal Ray’s chili-garlic rosted broccoli.  Even the kids like it!

1/4 cup extra virgin olive oil, eyeball it
1/4 tablespoon kosher salt (a little more if you like salt) 
1 tablespoon Mrs Dash (origianl blend)
1 large head broccoli, cut into thin, long spears (I’ve also used the ready to use florets in a bag) 

Preheat oven to 425 degrees F. Place extra-virgin olive oil, salt and Mrs Dash in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

instead of salt and Mrs Dash, Racheal Ray’s recipe is:

 5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend

 ENJOY!