Roasted Broccoli With Shichimi Togarashi

Are people bored of broccoli? Or is broccoli boring? I don't hear people getting excited about broccoli. I'm definitely guilty of over looking it every time I'm at the farmers market...going for more the super seasonal vegetables. But after eating so much fried chicken at the Fried Chicken Club meeting, I had a super strong craving for broccoli. I'm not sure why I had the craving......but I ended up buying couple heads of broccoli at the farmers market. I love chicken and broccoli and my mom usually stir fries it with garlic but I wanted to try something different. So in spite of the heat, I roasted the broccoli.


1 head of broccoli 1 onion (optional) Salt + pepper Olive oil Shichimi Togarashi

1. Turn on the oven to 425 degrees. 2. Trim the stem of the broccoli to get rid of the tough part. 3. Cut the broccoli into smaller pieces. (I like slicing each floret down to the stem.) 4. In a mixing bowl, mix broccoli with olive oil and season with salt + pepper. 5. Lay the florets on a roasting tray. (I had an onion lying around, so I roasted that also.) 6. Roast the broccoli for 15-20mins or until tender. 7. Sprinkle with shichimi togarashi to taste. 8. Serve + eat


This is super optional but I had some King's Hawaiian dinner rolls so I made a broccoli sandwich with Kewpie mayo and onion.