
Do you like broccoli?
Yep, so do I. It's one of my favorite vegetables. It's good cooked almost any way but it's not usually considered the star of a meal. That is, until this recipe.
I don't know what kind of magic is happening in the oven, but this broccoli is seriously the best I've ever had. I've made a variation on this recipe twice now, and it's so good that I wake up the next day thinking about leftovers for lunch....or maybe leftovers for breakfast.
Here's how it comes together.
Super-Awesome Roasted Broccoli
Preheat oven to 425 degrees F.
Gather ::
2 heads of broccoli, cut into small florets (I also sliced the entire stem thinly and used it as well. Try it, you'll be surprised at how good the part we usually throw away tastes. It's best to use broccoli that's not wet so either wash it way ahead of time so that it can dry, or do what I did and just skip the wash altogether. The 425 degree oven should take care of any germ-y germs).
1/2-3/4 cup almonds, chopped (any nut would work here: pine nut, walnut, pecan)
2 cloves garlic, minced
a healthy drizzle of EVOO
1/4 cup feta cheese (or Parmesan, like you see above. The feta was tastier, and will be my go-to for future incarnations of this recipe).
Salt & pepper to taste (I used a coarse ground kosher salt, which really popped).
1-2 Tbs rice wine vinegar or lemon
Now put it all together ::
Place broccoli on a cookie sheet
Drizzle on olive oil, nuts, salt & pepper
Cook for 20 minutes
Remove from oven and add vinegar (or lemon) and cheese
Cook for another 5 minutes
This is a very easy recipe that comes together without much work. We ate it with quinoa and roasted butternut squash slices and it was a beautifully, fulfilling meal.
Zinnia loves it too. She calls it "aukleee teees". Interpretation: broccoli trees.
Enjoy!
Happy and healthy eating to you!
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Oh, and the Prius is super-cute. I haven't driven it yet because Steve drove it home last night, but Zinnia and I will be cruising around in it later.
Fun! Fun!