This is a very simple side with big flavor. This recipe can be adapted to cauliflower, green beans or asparagus. Sometimes I throw in half a red bell pepper or a few sliced mushrooms to the broccoli recipe. This is definitely one of those go-to sides that can be adapted to your taste.

Roasted Broccoli

Ingredients

1 large head of broccoli
2 tablespoons olive oil
1 teaspoon kosher salt
2-4 cloves garlic

Directions

Place a half sheet pan on the bottom rack of a cold oven and preheat to 425 degrees. While the pan is heating, prepare your broccoli. Cut up the broccoli into approximately 2 inch florets, peel the stalk and cut up into 2 inch pieces and place in a large mixing bowl. Add the garlic, olive oil and salt until well coated. Don't be afraid to add extra olive oil. For best results the broccoli should look "wet". Add a little more if your broccoli is particularly absorbent. Remember olive oil's good for you!

Once the pan is heated, place a sheet of aluminum foil down on the hot pan and spread out the broccoli in a single layer. Roast for 10 minutes. Remove from the oven and shake the pan or flip over the broccoli with a spatula. Drop the heat to 400 and roast for an additional 10-15 minutes until the broccoli is tender. You can use the tip of a sharp knife to test a few pieces.

You can also drizzle balsamic vinegar on the broccoli during the last 3-5 minutes of cooking to enhance the flavor.

This side dish is equally delicious hot out of the oven or at room temperature. If you double the recipe, use two sheet pans. The broccoli needs to be in a single layer or else it will steam and not roast and caramelize.