Earlier this week, I talked a little about roasting vegetables for a quick way to get a wide variety of vegetables in my meals. One of my favorite vegetables for the oven is broccoli. Roasting brings out a unique sweet flavor that is often missed when steaming or boiling. When I added bacon to the mix, well, this is just too good to keep to myself. I found this recipe from Michelle over at Nom Nom Paleo. She is a paleo and Whole 30 fanatic in the kitchen! Plus, she deeply understands my love for bacon with almost everything.
For this recipe, I used just the florets and I minced my garlic.
- 3 bunches of broccoli (about 4 cups of florets)
- 5 cloves of garlic, minced
- 4 slices of bacon cut into bite-size pieces
- 4 Tablespoons olive oil, melted clarified butter, or bacon fat
- salt and pepper
- Preheat oven to 400*
- Line a baking pan with parchment paper or aluminum foil.
- In a plastic storage bag, add broccoli, garlic, bacon, oil, and salt/pepper. Shake vigorously until well coated.
- Spread onto baking pan and spread florets until they are all in single layer.
- Roast 30 minutes, shaking and flipping vegetables at 15 minutes.
These are great right out off the pan. If you can wait for the rest of the meal, I like this with baked salmon, roasted chicken, or side by side with a stuffed pork tenderloin.