Ingredients:
1½ pounds broccoli florets
12 kumquats, thinly sliced and large seeds removed
1/8 teaspoon dried red pepper flakes
3½ tablespoons olive oil
3 medium green garlic bulbs, minced
sea salt
Freshly ground black pepper
Directions:
1. Preheat the oven to 425 degrees F. In a large bowl, toss together the broccoli, kumquats, and pepper flakes. Drizzle on 3 tablespoons olive oil and toss to coat. Spread the mixture out on a rimmed baking sheet, leaving a little space between the broccoli and kumquats. Roast for 15 minutes.
2. In the same bowl, toss the garlic and remaining ½ tablespoon oil. Add it to the broccoli on the baking sheet and gently toss. Roast an additional 10-12 minutes, until the broccoli is nicely browned. Season with salt and freshly ground pepper.
Serves 6-8