Roasted Broccoli with Garlic Chips & Spanish Paprika

If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients. As tempting as it may be to sit down and eat the whole pan-ful of this roasted broccoli, though, don’t. It’s good to practice hara hachi bu even with inherently “healthy” foods.

roasted-broccoli

1-1/2 pounds broccoli (about 2 medium heads), cut into a bit bigger than bite-sized florets
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
3 cloves garlic, smashed and sliced
1/4 teaspoon smoked Spanish paprika

Preheat oven to 450 degrees F.

Place broccoli in a roasting pan and toss well with oil, using your hands to massage the oil onto every exposed surface. Sprinkle with salt and pepper and toss again.

Roast broccoli for 10 minutes.

Sprinkle garlic on top of broccoli, toss, and continue roasting for another 10 minutes.

Sprinkle paprika on top, toss, and continue roasting another 5 minutes, until broccoli is caramelized and tender.

Serves 4

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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