I love roasted veggies! I probably make roasted broccoli and Brussels sprouts at least once a week. I’ll snack on these instead of chips or something cuz they’re more delicious in my opinion but also like, health.

Who eats raw veggies anyways? I’m just kidding, I do cuz warm lettuce is weird. But you get the point. I’d rather a roasted broccoli than a raw one, ya feel me?

This is a super simple recipe without salt for those watching their blood pressure. It’s still incredibly flavorful and would be great as a quick and easy thanksgiving side dish too! Although, I’ll be using these cute browned florets as part of a cheesy spicy rice and broccoli casserole for thanksgiving! It’s still a working title but here’s a preview!

It’s on the left and then I got a vegan green bean casserole on the right because it’s just the best! I may have undercooked my turkey though 🤪

Ok so, recipe, easy, are you ready?

Ingredients:

• 2-3 heads broccoli, cut into florets
• 1 tsp each paprika, garlic powder, onion powder, black pepper
• 1/2 tsp red pepper chili flakes
• Drizzle of olive oil

Directions:

1. Preheat oven to 420°F
2. Toss broccoli in seasonings and olive oil
3. Bake on a cookie sheet, in a single layer for about 25 minutes, flipping halfway
4. Enjoy!

See, I told you that was easy! Happy holidays y’all!