Roasted vegetables are relatively easy to make. On a sheet pan add the vegetables, some oil and spices and let them roast in the oven.
This quick and easy side dish can be added to any meal or eaten on its own with a crisp bread sandwich for a quick lunch.
These roasted broccoli florets are easy to make and the heat from the chili flakes gives them a nice kick along with the nuttiness from the roasted sesame seeds.
Keep them in the fridge
Roasted broccoli will keep in the fridge for a couple of days and are as good eating cold in your lunch box or reheated. Providing both fibers and vitamins to your diet.
Why not puree the broccoli with some added water and mix them with my Classic Mac n’ Cheese to add more vegetables to a classic dish and perhaps even trick your little ones to eat a green monster mac n’ cheese.
Quick and Easy Roasted Broccoli
Ingredients
- 500 g broccoli
- 1 tbsp olive oil
- 1 clove garlic minced
- ½ tsp chili flakes
- 1 tbsp sesame seeds white or black
Instructions
- Heat the oven to 200C degrees (390 F)
- Cut broccoli florets in to bite size pieces.
- Peel and mince one clove of garlic.
- Place broccoli florets on a cooking tray.
- Drizzle olive oil, garlic mince and chili flakes.
- Mix everything together. I like to use my hands to make sure that the garlic mince spread evenly on the florets.
- Roast in the middle of the oven for seven minutes.
- In the meantime, roast the sesame seeds in a hot, dry pan for a few minutes. Make sure they don’t burn.
- When broccoli is out of the oven, sprinkle sesame seeds on top.
Notes
Variations
Try my Sheet pan roasted aubergine mix for another roasted vegetable favourite.