I enjoyed a wonderful cool summer beverage in Cancun. I really liked it, so I asked the bartender for the recipe, and I’ve been making it all summer. Blending with chocolate syrup might help enhance taste.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (12 ounce) bag broccoli florets
- ½ red onion, sliced
- 8 fresh sage leaves, torn
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
- Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.
Reviews
I didn’t have fresh sage, which is likely why it did not turn out as well as hoped.
Delicious. I used goat cheese and Earth Balance as a replacement and it was still delicious.
We LOVE this- we make two whole cookie sheets and my husband and I devour it! 5 stars!!!
Tasty and easy dish! Subbed garlic powder for the garlic salt; it was just right. Found the sage flavor too mild even though I doubled it; I plan to triple the amount next time. I used scissors to cut the sage in strips—faster than tearing each leaf. Stirring everything in a bowl worked well.
No changes. Will make again.
Great flavors! The sage added just a enough flavor. I’m going to try grilling them this way too! Yummm
Loved it, not salty at all. I added some tomato slices to keep some moisture in the broccoli while roasting, and it came out beautifully. I also cooked 2 cups of penne pasta and tossed it all together with about 1 cup of parmesan cheese right after it came out of the oven. Next time I’ll add some more sage though, it was hard to taste it in all that broccoli goodness. It was a big hit with my friends who I made it for. Sorry no photo cuz we were hungry!
I didn’t add the salt, just the garlic salt, but I thought it was great and both my girls liked it too( 6 and 4). I’m happy to have a good use for the sage in my garden.
Yummy. I used all powdered ingredients. Powedered onion, ground sage, garlic salt and pepper. No regular salt. Came out delicious.
Personal preference – I don’t prefer crispy broccoli. I baked it for 15 minutes. Nice flavors. I’d use sage again with broccoli. I paired it with quinoa and Bulgar wheat with a few peas it. It was a nice grain side next to the broccoli.
This was just really good and easy. I’d make it again! Also, it was a great way to use up some leftover sage I had from another recipe.
Very tasty. Will now be my go-to broccoli dish.
I loved this brocolli, best I’ve had in my life. I did mix the salt, pepper etc. with oil in a bowl first, as someone else recommended. And I also added some brown sugar, mixed with soy sauce. And that last bit is what made it absolutely perfect to me!
I made it twice, once as is- it was great! But since I have a large sage plant I also tried it with cauliflower- equally as good!
I love this recipe and make it on the regular now. Only change i made was using less onion…not a huge onion fan. very easy to make
I really don’t like broccoli, but this recipe with fresh sage has changed my taste for broccoli for the better. I followed the recipe and didn’t change a thing. its just that good.
Very good, used garlic powder instead of garlic salt. Found it didn’t need the full 20 mins. Loved the crispy sage. Will make again.
I skip the garlic salt and add the rest of the seasonings by eye, but this is the only way I’ve made broccoli since I found this recipe. We love the sage!
This was delicious! I used fresh broccoli. I didn’t measure any of the spices, just sprinkled on (and I used garlic powder instead of garlic salt).
Would have given this 5 stars if it wasn’t so salty. Made a second time with half the salt, and substituted garlic salt with garlic powder. Much better.
Really good. I couldn’t stop eating forkfuls off of the roasting pan straight out of the oven. I used probably 2x or 3x the sage leaves and it could have used more. I used olive oil spray on top of tinfoil and again on the top of the veggies. Sliced a whole sweet onion into thin rings. The onion was really good too. Baked on 375 and that seemed perfect. Didn’t stir at all but it might have helped with more even browning.