Roasted Broccoli & Olives

Roasted Broccoli & Olives

I have been pretty obsessed with roasted broccoli for the last few months. I have been looking for as many different ways to prepare it as possible. This has become on of my favorites. I usually just use kalamatas with this dish, but I had a handful of green olives left, so I threw them in to use them up as well. They made a great addition. The red pepper flakes are totally optional, but I think they give a nice little edge to the dish. I also really like to throw pasta sauce over this to make a heartier side dish (Trader Joe’s Roasted Garlic Pasta Sauce is my favorite). It’s also quite good with pasta sauce and polenta to make a full meal.

Roasted Broccoli & Olives

  • 1 large head broccoli
  • 1 cup kalamata olives
  • 1 teaspoon garlic powder
  • 1 Tablespoon olive oil
  • 1/2 lemon, juiced
  • 1 Tablespoon finely grated cheese (I used asiago)
  • red pepper flakes, to taste
  1. Heat oven to 425F.
  2. Cut broccoli into bite sized pieces. Place in a plastic bag and add olives, garlic powder and olive oil. Toss to coat and pour onto rimmed baking sheet.
  3. Place baking sheet in oven for 15-20 minutes, or until broccoli is lightly browned and tender.
  4. Put broccoli and olives in serving dish. Squeeze lemon juice and grate cheese over broccoli. Sprinkle red pepper flakes over the dish to taste.

6 thoughts on “Roasted Broccoli & Olives

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