The original recipe from Rachael Ray only used broccoli, but I quickly discovered that this would be delicious with any combination of veggies. This time I used broccoli, mushrooms and onions--so good and Colin has already requested this again!
Here's the original recipe:
1/4 cup olive oil
5-6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (I used Montreal Steak seasoning)
1 large head broccoli, cut into thin, long spears
Preheat oven to 425. Place all ingredients in a large bowl and toss to coat evenly. Transfer broccoli to a large nonstick baking sheet. Roast the broccoli until the ends are crisp and brown, and stalks are tender, about 17-20 minutes.
No comments:
Post a Comment