Roasted Broccoli

This recipe is especially for when you have frozen broccoli on hand and not fresh broccoli (which is the case for me 99% of the time. It makes it taste wonderful!

1 lb FROZEN Broccoli Florets

1 T Minced Garlic, or to taste

1/2 t Salt

1/4 Cup Bread Crumbs (or anything small and crunchy)

Optional 1 T Nutritional Yeast

1-2 T Parmesano Reggiano Cheese, Grated with a Microplane (or whatever cheese and grater you have on hand)

1-2 T Gruyere Cheese, Grated with a Microplane (or whatever cheese and grater you have on hand)

2-4 T Olive Oil (or whatever liquid oil you have on hand)

Directions:

1. Preheat oven to 425 F.
2. Dump the frozen broccoli into a large bowl. Remove any large chunks of ice. Don’t worry about the broccoli crumbs, they are going to turn into the best part.
3. Sprinkle everything else EXCEPT THE OIL on top. Stir it around a bit to coat the broccoli and mix everything together.
4. Drizzle SOME (such as 2 T) of the oil on the broccoli mixture and stir or toss it to coat. The goal here is to get a thin layer of oil covering most of the broccoli. Take a look at what you’ve made and if it seems a bit dry of oil, drizzle on the rest and toss or stir again. If it still seems dry, don’t worry, just press on and trust the process.
5. Pour that onto a greased or lined rimmed cookie sheet.
6. You can take some of those crumbs and pile them on top of any broccoli pieces that didn’t seem to get coated with very much of the goodies.
7. Bake (aka roast) for 15 minutes or so then move the broccoli around on the pan. If you have some pieces that are getting pretty brown turn those over. Personally I try to turn over as many pieces as I can.  Bake for another 15 minutes or until they are a nice golden to dark brown on the tips.
8. Try not to devour the entire pan before serving immediately, if at all possible.

Recipe Credit: Carly Kablooey