The Best Roasted Broccoli

I was the kid who always loved green veggies. Brussels sprouts and broccoli Yes, please! As an adult, I look for new ways to fix them. There is a certain restaurant in town that always served the best roasted broccoli. I would order doubles for both Andy and I whenever we got orders to go. It was that good. Blair got the recipe and we fix it all the time. This is a perfect side for steaks, chicken or fish.

 

Go ahead and prepare double what you think you'll need because this disappears fast! There is a little shrinkage as it's baking so you end up with less than you think.

 

This can be roasted in the oven (as shown) or you can place the pan on the grill and roast it. Whatever is easiest at the time is what we do.

 

INGREDIENTS:

Bag of broccoli florets (or several crowns of broccoli-cut and leave as much stem as you prefer)

Montreal Steak Seasoning

One stick of melted butter

Place broccoli in a one gallon zipper bag and pour melted butter on top.
Seal it and move the broccoli around so everything is coated well.

This is the key to taking an ordinary veggie to the next level. (Not compensated for this plug)

 

The first time you fix this, go a little easy on the seasoning until you get the flavor profile that works for you. The blend packs a punch. I recommend splitting how you season both halves of the pan in case you have a few who prefer a blander option.

Bake in 350 degree preheated oven. I like to pull when the veggie color gets to this point or just slightly past it. A slight crunch in the stem area is my favorite.

 

 

And there are those who want their roasted broccoli like their steaks...well done.  Either way, it doesn't require a lot of effort and it may turn a broccoli hater into a lover.