Description
When I die, bury me inside the broccoli store.
Ingredients
Units
Scale
- 2 lbs broccoli florets
- 3 tbsp canola oil
- 2 tbsp crispy habanero peppers*
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/4 tsp kosher salt, to taste
Instructions
- Preheat your oven to 425°F and make sure an oven rack is situated in the top half of the oven. Lightly oil a large baking sheet.
- I don’t want to wash extra dishes so I do this step directly on the baking sheet, but in a large bowl might be neater for you: drizzle the oil all over the broccoli, then the soy sauce. Next, sprinkle on the garlic powder, chili powder, and kosher salt. Use wooden spoons or your hands to mix everything together, each floret soiled and seasoned.
- Next, add the habanero peppers. Toss everything again, ensuring the peppers are evenly distributed. After you’ve done that, spread the broccoli out into an even layer.
- Pop the baking sheet in the oven for 15 minutes, then remove and stir the broccoli around. Place it back in the oven and continue roasting until slightly charred around the edges, and crisp-tender, about 10-15 more minutes.
- Dassit! Enjoy!
Notes
- Use can substitute 2 teaspoons of crushed red pepper flakes instead, or omit this if you want it milder.
- Prep Time: 5
- Cook Time: 25
