Chili-Roasted Broccoli

3 to 4 small heads broccoli, cut into large florets with some stalk attached

1 garlic clove, finely grated or minced

1 tablespoon sambal oelek (or any other flavorful chili garlic paste)

1 tablespoon rice vinegar

3 tablespoons neutral oil

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Preheat the oven to 425°F. Combine the garlic, sambal oelek, vinegar, and oil in a large bowl. Add the broccoli florets and toss to coat. Add the salt and pepper. Pour the coated broccoli onto a baking sheet, keeping space between each of the pieces to allow the broccoli to brown more efficiently. Roast for 20 to 25 minutes, tossing the broccoli halfway through to prevent burning. Delicious served with rice!