Easy Roasted Broccoli
When I die, bury me inside the broccoli store. This spicy roasted broccoli has crispy habanero peppers, balanced out by a bit of garlic and chili powder. If you want to dial down the heat, crushed red pepper flakes work as a solid substitute—or you can leave the spice out altogether!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Lb broccoli florets
- 3 Tbsp canola oil
- 2 Tbsp crispy habanero peppers*
- 1 Tsp garlic powder
- 1 Tsp chili powder
- 1/4 Tsp kosher salt (to taste)
Instructions
- 1
Preheat your oven to 425°F and make sure an oven rack is situated in the top half of the oven. Lightly oil a large baking sheet.
- 2
I don't want to wash extra dishes so I do this step directly on the baking sheet, but in a large bowl might be neater for you: drizzle the oil all over the broccoli, then the soy sauce. Next, sprinkle on the garlic powder, chili powder, and kosher salt. Use wooden spoons or your hands to mix everything together, each floret soiled and seasoned.
- 3
Next, add the habanero peppers. You can swap the habanero peppers for 2 teaspoons of crushed red pepper flakes, or leave it out entirely for a milder version. Toss everything again, ensuring the peppers are evenly distributed. After you've done that, spread the broccoli out into an even layer.
- 4
Pop the baking sheet in the oven for 15 minutes, then remove and stir the broccoli around. Place it back in the oven and continue roasting until slightly charred around the edges, and crisp-tender, about 10-15 more minutes.
- 5
Dassit! Enjoy!