Another quick treat for you, for those days you want to pretend you are cooking and still come out with something exquisite. This recipe is part of my unofficial series of ‘no work, just bake’ recipes, wherein I literally toss random spices together to zest up a vegetable and let the oven do the work. What? Have I never shared my fall back recipes with you? Sumptuous cauliflower? Melty garlic? Succulent brussel sprouts? Yes indeed, brussel sprouts are actually in my top 5 list here folks, completely eradicating years of conditioning hearing young ignorant children harp on their fear and loathing of the cute little cabbage thingies.
Anyway, for today’s special, we are offering baked broccoli to a crisp, utterly divine and un-broccoli-ish by the end of it all. I had to do something as my sister in law gave us a beautiful bunch of fresh broccoli, but the challenge fell on the fact that the husband more or less can’t stand it most times. Great. Baked it is then!
Ingredients
- one large bunch of broccoli florets, stemmed and chopped in half if needed (don’t want them to be too large)
- Olive oil
- 1 tbsp Amazing curry powder husband made (Roasted coriander, curry leaves, a little cumin and lord knows what else)
- Salt
- 1 tsp Red chili powder if desired
Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly grease it with olive oil. Rinse the broccoli (goes without saying, right?) and drizzle some olive oil until the are fairly coated. Then add the curry powder. Now I used some crazy concoction the husband made, and once I know what it is I will share with you. But you can use a standard curry powder, or just some coriander and cumin powders. Better yet, experiment with flavors. I didn’t use any garlic for example, but you might.
Anyhoo, lightly sprinkle with salt and add the chili powder if you like. Spread on the baking sheet (i sprinkled a little more salt for good measure because I’m notorious for never putting enough to be honest, although I like it that way. Its a touchy subject in this household. Some people tend to overdo it. Just sayin’.
Loosely cover the pan with foil and bake for about 20 min. Once the broccoli have darkened considerably and have a lovely crisp, you’re done. Remove and eat quickly before the husband nabs it and eats the whole bowl. Fatty, Yeesh.
The mission: empty out the pantry. The challenge: don’t buy anything else to fuel the possible recipes gallivanting through your head. The struggle: but what the hecks do I do with cream of wheat, curry leaves, and light brown sugar? (answer: nothing… yet).
