For those about to broc!

Written By Josh Jennings

Summer Flavors & Crispy Sage

Check out the recipe below!

Website update! I have a new page that I hope better explains my veggie box program. Feel free to check it out and let me know what you think. You can see it here.

Summer flavors are on their way, and this week’s box is packed with fresh, vibrant veggies that are loving the heat—even if I’m not! Despite the long, hot days, the crops are thriving, and the harvests are rolling in.

This week’s recipe features roasted broccoli with crispy sage leaves—a farm favorite around here. If you’ve never had sage leaves cooked this way, you’re in for a treat. Crispy, savory, and packed with flavor, they might just steal the show.

This Week’s Veggie/Goldi Box: Mirthful salad mix, broccoli, radish, Swiss chard, garlic scapes, and fresh sage

This Week’s Spice from Stock+Spice: Georgian Kharacho – a bold, warming blend that’s perfect with roasted veggies

Order a veggie box here!

Josh’s Noshes
Roasted Broccoli with Crispy Sage

Check out a short video of me making the dish here

Spice Profile: basil, black pepper, caraway, coriander, fenugreek, garlic, paprika, summer savory, Aleppo pepper

This recipe is simple, deeply flavorful, and just a little addictive—especially once you taste that crispy sage.

Ingredients:

  • 2–3 medium heads broccoli

  • 1-2 garlic scapes, chopped

  • 1–2 sprigs fresh sage

  • 1 tbsp olive oil (plus a little more for the sage)

  • 1 tsp salt

  • 2 tsp Stock+Spice Georgian Kharcho seasoning

Instructions:

  1. Prep the veggies:
    Remove the broccoli florets from the stems and place them in a large bowl. Add the chopped garlic scapes.

  2. Season and toss:
    Drizzle with 1 tbsp olive oil (or just enough to lightly coat). Add the salt and 2 tsp Georgian Kharcho seasoning. Toss well to coat everything evenly.

  3. Prep the sage:
    Lightly coat the sage sprigs in olive oil—just a quick dredge to help them crisp in the oven.

  4. Roast:
    Spread the broccoli and scapes on a baking sheet (use parchment paper for easier cleanup). Lay the sage sprigs on top. Roast at 400°F for about 15 minutes, or until the broccoli is tender and the sage leaves are crisp.

  5. Finish and serve:
    Remove the sage, crumble the crispy leaves over the roasted broccoli, and serve warm.

Great alongside grilled meats, tossed into grain bowls, or as a stand-alone dish with crusty bread. Enjoy!

Josh Jennings