Roasted Broccoli
Roasting vegetables has become a favorite way to prepare them for me in the last couple of months. Thankfully, we are still experiencing some cooler weather so I don't mind heating up the oven to continue enjoying our vegetables in this way. It's really such a simple way to prepare them and they taste so wonderfully sweet!
This time, I decided to roast broccoli to take to our friends' house for dinner last weekend. I prepared it in a similar way to the way I make my roasted cauliflower. I cut it into pieces and drizzed extra virgin olive oil over it. Then sprinkled some Kosher salt and freshly ground black pepper over the top and added about 3 cloves of garlic that I had sliced into thin pieces. Then, I roasted it in the oven at 425 degrees for about 15 minutes. I then, gave it a good stir and sprinkled a handful of Panko bread crumbs over it and about 1/2 cup of freshly grated Parmesan-Reggiano over the top. I let it roast for another 15 minutes and it was nicely done.
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| From Family, Friends and Food |
I really like the extra crunch the Panko bread crumbs add to this dish. The slivers of garlic were a nice addition that I will have to include next time I roast cauliflower. The adults all enjoyed this dish, but My Boys were not too excited by it.
I had every intention of sharing my latest attempt at homemade pasta with you tonight, however with a t-ball game and a few homework questions after school it just didn't happen. I plan to take another shot at it tomorrow night, and that will be my contribution to this week's Presto Pasta Nights round-up that I'm hosting!
Want to join in with the fantastic contributions I've already received?
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| From Family, Friends and Food |
1. Prepare a dish with some type of noodle in it, blog about it and take a picture if you can.
2. Include the logo in your post, if you can.
3. Link back to Family, Friends and Food and Presto Pasta Nights in your post.
4. Email a link to your post and attach a .jpg file of your photo to me at patsy_k (at) verizon (dot) net and copy Ruth at ruth (at) 4everykitchen (dot) com
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