Skip to main content

Roasted Broccoli with Garlic

Roasted Broccoli with Garlic

 Ingredients:

  • 3  12 oz bags of precut broccoli or 3 heads of broccoli, cut into smallish sized pieces, rinsed and drained
  • 6 cloves of garlic, diced or sliced
  • 4 TBSP of olive oil
  • salt and pepper to taste
  • Optional : add some crushed chili flakes for a little kick


 Directions:

  1. Preheat oven to 450F
  2. Line baking sheet or baking dish with parchment or silicone sheet
  3. Toss the broccoli florets with the olive oil, garlic, salt, and pepper (and pepper flakes if using) in a bowl until evenly coated. Put in a single layer on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.



Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Baked Marinated Tempeh

Baked Marinated Tempeh  Makes 1 serving (if making 5 days worth, multiply numbers below by 5) Ingredients: 2 TBSP of apple cider vinegar 1.5 TBSP of Bragg's Liquid Aminos (or Gluten Free Tamari) 1.5 tsp sesame oil 1.5 tsp 100% pure organic maple syrup or agave 1/2 clove garlic chopped 4 oz. of tempeh, cut int 1/2 inch strips Directions: Combine vinegar, Bragg's Liquid Aminos, oil, maple syrup, and garlic in a small bowl. Mix well. Place marinade in shallow dish. Place tempeh in dish and turn several times to coat well on all sides. Marinate for 1 hour, covered, in fridge, turn once after 30 minutes. You can do this overnight also, and turn in the morning, 30 minutes bofore you cook it Preheat oven to 350 F Bake for 10-15 minutes. Flip tempeh and bake for 10-15 minutes longer, or until golden brown Optional: add some crushed chili flakes and or fresh ground black pepper or a pinch of cayenne to marinade to give it a kick (this makes one serving) ...
Post a Comment
Read more

Overnight Oats for Breakfast

Overnight Oats for Breakfast Makes 5 servings I love this recipe because there is no cooking involved! Ingredients: 2 1/2 cups rolled oats 5 teaspoons chia seeds 2 1/2 teaspoons cinnamon (you can add other spices too if you like ginger, pumpkin spice, nutmeg, vanilla, almond extract, etc) 5 teaspoons maple syrup 5 tablespoons raisins or cranberries (or 5 cups of fresh or frozen fruit like peaches or blueberries, or 2.5 bananas) 5 tablespoons sliced almonds2 1/2 cups almond or flax milk (save for each night before) Directions: Set up your 5 empty 8-ounce mason jar (or any jars for that matter) Divide all the ingredients except for the milk between the five jars. Each jar will have: 1/2 cup oats, 1 teaspoon chia seeds, 1 teaspoon cinnamon, 1 teaspoon maple syrup, 1 tablespoon raisins, and 1 tablespoon sliced almonds. If you want it to look pretty, layer the ingredients in the jars. Screw on the lids securely and store in the fridge or leave out until yo...
Post a Comment
Read more

Peanut Buttery Marinated Baked Tempeh

Peanut Buttery Marinated Tempeh (from Minimalist Baker) I didn't have any chili, so i subbed sriracha I also ran out of sesame oil so i used olived oil, coconut oil would be good too, but it solidifies if you put it in the fridge while marinating I also added 3 cloves of minced garlic Prep time 24 hours 20 mins Cook time 22 mins Total time 24 hours 42 mins   Saucy, baked tempeh marinated in a spicy-sweet peanut sauce! Super flavorful, hearty, and perfect for topping noodles, salads, & more! Vegan + gluten free. Author:  Minimalist Baker Recipe type:  Side, Protein Cuisine:  Vegan, Gluten Free, Asian-Inspired Serves:  ~1 1/2 cups (4 servings) Ingredients TEMPEH 8 ounces (227 g) tempeh (if GF, ensure gluten-free friendly) SAUCE 1 fresh or dried bird's eye chili, minced/crushed (or sub 1/4 tsp red pepper flake) 1.5 Tbsp (20 ml) sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, an...
Post a Comment
Read more