Roasted Broccoli

Stop!  Wait, no–keep reading!  No, seriously, keep reading, this is going to be good (you’ll thank me later)! Honest! Even if you hate broccoli, you may actually like it after its been roasted in the oven simultaneously with garlic. Yeah, I went there. I’m told Conquistadors in the New World brought back broccoli from the Amazon and didn’t think broccoli was even edible for like, eight hundred years (slightly fake news).  However–roasted garlic, olive oil, and my seasoning salt are all you need to make the formerly deemed-inedible (by some) or at least slightly-tough-to-eat cruciferous vegetable really easy to eat.

I remember first learning about roasting broccoli from Rachael Ray’s hit show “30 minute meals.” Do you all remember that show? She was basically my hero from 10th-12th grade. I could always count on her to throw some garlic into whatever she was cooking and I bet it tasted delicious. One day they’ll come out with taste-o-vision, but in the meantime, try Special Spice Co’s version!


  • Fresh broccoli (about 1 lb)
  • Olive oil (2 Tb, or more if you need in order to fully coat broccoli)
  • Special Spice Co. Seasoning Salt
  • Garlic cloves


Peel and slightly smash garlic cloves. Cut florets of broccoli, leaving only about an inch or 2 of stem, then cut each piece in half. This helps them roast better. Toss garlic and broccoli with seasoning salt and oil. Spread thinly on a foil-lined pan and bake for 20 min at 425°.



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