My favorite way to cook broccoli is to roast it in a high temperature oven with olive oil and a touch of salt and pepper.  The results are tender broccoli stems and florets that still have a bit of ‘bite’ to them from the olive oil crisping up the vegetables in the oven.  I adore this spicy add-in to basi roasted broccoli—thinly sliced red chile peppers that pack a nice heat.  This is definetly a healthy and tasty side dish for heat lovers!

(To view this recipe, click on the following link: http://www.eatingwell.com/recipes/chile_roasted_broccoli.html)

Tagged: broccoli, chile-roasted broccoli, Eating Well, red chile pepper, roast broccoli, roasted broccoli, side dish, spicy, vegetarian