Hi, everyone. I'm Noreen and welcome back to my [kitchen] today
We're going to make a delicious vegetable side dish that I like to call crispy Broccoli
This is roasted broccoli that is seasoned with garlic and my homemade
Savory seasoned salt so let's go see how this all comes together
we're going to make the best crispy broccoli ever now if you are broccoli lover you're already going to love this anyway, but
Stop it. You like it when I roast the broccoli though. Everybody does now I have been known to for instance
I had a big vegetable tray for Molly's graduation party
And there was broccoli cauliflower carrots and celery left over the Cherry tomatoes
We did not throw in but I wrote admit pork roast the following night
and I took all [of] the veggies except for the tomatoes off of the
Veggie Tray
and I threw them in the pan with [the] with the pork roast that broccoli and cauliflower was so delicious and flavorful and
I'm going to make you some crispy roasted broccoli today, and it's super super easy
Really four ingredients and a hot oven and you're going to have a side dish [that] everybody is going to beg you for
I have [a] two pound bag of broccoli florets that I picked up in our last Sam's club Haul, and
Just wash [it] and make sure it's nice and dry those come pretty clean, so you know you just treat
it accordingly and then all we're going to do is I have about a quarter of a cup of
Extra Virgin olive oil we're going to toss that right on in there a good helping of chopped garlic
I would say this is between four and six cloves you
put as much or [as] little in here as you like and
then I have my super savory salt this is our crazy mixed-up salt dupe and
We're going to go ahead and we're going to
Dress this with a good portion of that and then get your hands in there
And we're going to go [ahead]
And we're going to mix everything up
Make sure [that] everything gets coated with garlic and olive oil and salt and you know what just smells amazing already
this smells so so good [now] you don't want this drowning in oil so a
Quarter of a cup is a good place to start
And if you feel like you want a little bit more well, then you can always drizzle it once you put [it] in the pan
But you're going to be able to tell
The broccoli is going to appear to be glossy
So you'll be able to know [that] all of these pieces have been coated with a good amount of olive oil
and there's no olive oil left in the bottom of this this bowl, so
You don't want that either [now]. I have a sheet pan, and [I] just lined it with aluminum foil
You don't have to put the foil on it. If you don't [want] to that's entirely up to you
I have my oven preheated [to] 400 degrees
you're going to just go [ahead] and
pop this broccoli on here in a single layer to the best of your ability now this two pound bag [of]
Broccoli florets is going to cover this sheet pan quite nicely. [I] am going to kind of put the florets
fluffy side up we're going to roast these for about 20-25 minutes and
While I'm doing that I'm going to cook my dinner. So these are going to go in the oven
[woopsie] for about 25 minutes or
Thereabouts
Until they're nicely browned and crispy on the edges, and we'll be back when these come out
And I'll be able to show you what it looks like
well there you [have] it this just came out of the oven it was in the oven for 25 minutes at 400 degrees and
At 20 minutes I checked it
And I just took the pan out and flipped it around and I didn't stir the broccoli or anything
I wanted to give this nice brown now
I know it looks black, but it's not it's brown and it's perfect and it's crispy and it's delicious
So now I'm going to go ahead and just get this into a serving Bowl, and we'll be right back
And we'll give it a taste because it can't wait and there you have it as promised
I brought you back to show you how we're going to serve this [I] really just scoop this into [a] serving Bowl
And then everybody's going to eat it you think two pounds of broccoli is too much
I know this is going to be gone before you know in fact I'll be
Surprised if [people] aren't already sneaking pieces of it before I actually serve dinner
We're just like Rick even like [City] says right rick is not a huge fan of broccoli
But there is just something about the broccoli when you roast it [cold] flower is the same way it gets nice and tender
But it's tender crisp and all the flavor is
Just deepened and rich in by putting it in the oven and roasting it with a little bit of olive oil
It just really is a spectacular way to cook broccoli, and it really is easy, [okay]?
seeming sometimes can be a pain and
you know I know a lot of people don't like to [use] the microwave because they feel like it ruins the nutrition of
the food
But roasting in the oven is just a super way to do it, and if you've never tried it before
I hope that you do give it a try sometime soon because I'm telling you it's really amazing so
Do you want to try this? I mean I know that you've already tasted it, but
I'll give you a little piece
and you can season this up any way you like if you don't like as much garlic as I use just leave it out if
You want chop an onion up and throw that in there, too?
Or instead of maybe some shallots or some green onions would be nice
Whatever you prefer if you're in a service as a side dish for an Asian meal
Then give it a little bit of soy sauce in there
And it's going to take the place of that seasoning salt that we used and it's going to be really really amazing
So good right. I mean you could just eat that and
Then tonight, we're having some shells and white cheddar and a ham steak that I'm going to fry up
And that's dinner for a Friday night super easy and delicious and we are ready to eat
[I] want [to] thank you for joining me today, and I hope you found the video helpful
And I hope that you give this roasted crispy broccoli a try
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I hope that you'll give this roasted crispy broccoli a try and I hope that you love it and until next time I'll see ya
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