Chili Boccoli

Almost two years ago, I posted a recipe for Roasted Broccoli that was a huge hit with my family and my readers.  A.J. and I tried a variation just to change it up a bit.

I'm a bit apprehensive about using a lot o chili powder in a dish, but the combination of spice blends turned out really good, and I recommend giving this a try.

Wash and cut one head of broccoli into florets.  You want short stems for this.

Chop up 6 cloves of garlic.

In a bowl big enough to hold your broccoli, plus a little tossing room, add 1 tablespoon of McCormick's Montreal Grill Seasoning.

Then add 1 tablespoon of chili powder and the chopped garlic.  Combine the seasonings and garlic, 

Add in the washed broccoli and drizzle with about 1/4 to 1/3 cup of olive oil.  Toss with your hands to evenly coat the florets with the olive oil and the seasonings.  Evenly place on a prepared foil lined baking sheet.  Bake at 425 degrees for 20 minutes.

Roasting the broccoli gave it a nutty flavor and combined with the grill seasoning and chili powder; it really rocked!  Even the broccoli nay-sayers will devour these!