Preheat oven to 450. Toss broccoli with all the other ingredients. Transfer to a rimmed baking sheet. Spread them out in a single layer. Sprinkle with salt and pepper.
Roast 15 minutes. Toss them and turn them over and roast another 8 to 10 minutes until broccoli is browned nicely. Serve immediately. Yum!
Preheat oven to 450.
Line a large baking sheet with parchment paper.
Toss broccoli with oil, spread on prepared pan in an even layer.
Roast, stirring once half way throught, until lightly browned, about 20 to 25 minutes.
While broccoli roasts, in small bowl, whisk together soy sauce, orange juice, zest, ginger and garlic.
Immediately drizzle roasted broccoli with orange mixture and serve.
Yields about 1 cup per serving.
rim 1\" from end of broccoli stalks. Cut off florets, and
Preheat oven to 450\u00b0F Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes.
Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat.
Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.
In a bowl, toss the broccoli with the olive oil until it is coated well and roast in a preheated 500\u00b0 oven, turning occasionally with tongs, for 10 to 12 minutes or until it is crisp-tender.
While the broccoli is roasting, in a blender, blend the lemon juice, oils, soy sauce, seed, ginger, garlic and sugar until smooth.
Transfer broccoli to serving dish and pour dressing over it.
Preheat oven to 450 degrees F.
Cut the broccoli into florets. Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet.
Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
Serve warm.
small bowl, toss the garlic with 1 Tb olive oil to
Put the garlic cloves and oil in a
Preheat oven (or toaster oven) to 450 degrees.
Toss broccoli with oil, salt, and pepper.
Place on a large baking sheet (which is not air-insulated).
Roast until broccoli is tender and blackened on the bottom, 10-12 minutes.
Serve immediately, with lemon wedges.
In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin
live oil.
Add the broccoli, cut side down, cover and
Stir fish sauce with sugar until dissolved; set aside.
Drop broccoli florets into a saucepan of boiling water.
Cover and boil 2- 3 minutes.
Drain.
Heat oil in wok over medium heat.
Add garlic and fry until golden and crisp, about 3 minutes. Drain on paper towel.
Add fish sauce mixture to remaining oil.
Add broccoli and stir until blended with seasonings and heated through.
Turn out onto serving dish and top with garlic.
Preheat oven to 375'F.
Toss squash with 4 teaspoons oil, salt and pepper. Spread evenly on a large baking sheet. Roast, stirring occationally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
nder cold water then dry with a paper towel.Salt and
In a large baking pan, toss potatoes with garlic, oil, salt and pepper.
Roast in a preheated 500\u00b0 oven, stirring once for 30 minutes.
Serves 6.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.
In a large baking pan, toss potatoes with garlic, oil and herbs.
Salt and pepper to taste and roast in the middle of a preheated hot oven, 500\u00b0, stirring once, for 30 minutes.
Serves 6.
d add 10 of the roasted garlic cloves. Pour the hot mixture
rain.
Toss broccoli in a large bowl with 3 tbsp olive
25\u00b0F.
Trim the broccoli, leaving about 1/2 inch