If you’re making this to take with you somewhere, I’m warning you ahead of time, you are going to want to make at least two heads of broccoli. If you’re a broccoli lover like I am, you know how much of it you can eat before getting tired of it. The same goes for every other broccoli lover out there. You want to make sure everyone gets a taste. I suggest you take my advice and do up a bigger batch. You won’t have any leftovers so don’t worry about that. Check out what they are saying about this recipe over at Living Healthy In Seattle:
“Vegetables can be just as exciting. Especially when you roast them in extra virgin olive oil until they get tender with mouthwatering crispy bits.”
You know that fruits are sweet and tasty, but you can’t write off your veggies!
1 head broccoli; chopped into medium-small florets
2 tablespoons extra virgin olive oil
2 teaspoons nutritional yeast
Morton Salt, to taste
Fresh ground black pepper, to taste
Crushed McCormick’s red pepper flakes, to taste
Heat the oven to 425 degrees.
Spread the broccoli in a single layer on a foil lined metal baking sheet.
Evenly coat the broccoli in oil.
Roast for 10 minutes, flip, then roast for another 10 minutes or until the broccoli is tender and browning. You want little crispy bits.
Remove the broccoli from the oven then toss with nutritional yeast, salt, black pepper, and red pepper flakes.
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Quick Tip: Add some crunch with almonds.
Thanks again to Living Healthy In Seattle for this rockin’ recipe.