Adapted from Rachael Ray.
A cup of cooked broccoli from raw has about 127 mg of potassium. Oven-roasting gives broccoli an entirely different flavor from steaming. It brings out the sweetness and nuttiness of the vegetable. Some people have asked me if my family eats the same as I do on the dialysis diet. With recipes like this, the diet is no sacrifice. This has become my husband's favorite broccoli preparation.
1/4 cup extra virgin olive oil
5 to 6 cloves of garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning (I use McCormick's Montreal Steak Seasoning)
1 large head broccoli, cut into thin spears
Preheat oven to 425 degrees F.
Mix together extra virgin olive oil, garlic, chili powder and grill seasoning in a large bowl. Add the broccoli and toss well to coat. Transfer to a non-stick baking sheet (I spray mine with Pam) and spread the spears out in a single layer. Roast the broccoli until the ends are browned and the stalks are tender, about 17 to 20 minutes.