Creamy Broccoli Salad

Ah sweet, sweet health recovery! I am not back to 100%, but a lot closer than the beginning of the week. I hope you Americans had a wonderful Fourth of July, independence, tea, etc. etc.! It is Latincouver on Granville St today and tomorrow the air is filled with the sounds of summery good times. Reminds me of the Salsa Fest that Calgary has every year in the neighbourhood we lived in, Kensington. The Salsa Fest in Calgary was not about dancing it was about a ton of restaurants and stores and mayoral candidates coming out to compete with their best salsa recipes! You brought your own chips and just cruised the two main streets, chowing down on tons of creative salsas. Don’t get me wrong, there was some salsa dancing going on and definitely salsa music, but it was all about the food!

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Roasted Broccoli

This is a recipe for a super-easy side. Toss the broccoli with some salt, pepper, garlic, and olive oil and you are golden (so are they). This would be a great side for stuffed chicken, roast beef, a lot of things. Eat them right off the pan.

Roasted Broccoli


  • 3 cups of trimmed broccoli florets (large or medium florets work best)
  • 4 tbsp olive oil
  • 1 tsp coarse salt
  • 1/3 tsp ground pepper
  • 1 tbsp garlic, minced


  1. Heat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a medium bowl toss together the florets, garlic, and olive oil, making sure they are evenly coated.
  3. Lay the florets evenly on the prepared baking sheet. Drizzle with a little more olive oil. Sprinkle the florets with the salt and pepper and give them a little toss on the baking sheet.
  4. Roast for 20-25 minutes, until the broccoli browns in some places.

Flecked with garlic, salt, and pepper.

Roasty and delicious.