Saturday, June 20, 2015

Sweet and Spicy Broccoli



I feel like I really needed to say something outrageous in the opening sentence of this post since the word broccoli is in the title. I failed. Miserably.  I haven't been able to find a reason to get excited about broccoli since I was about 10 years old and only then if it were smothered in cheese and buttery, delicious crackers.  The times, well they're changing. Roasting broccoli has given this sad, soft, overcooked side dish a new life and I, for one, could not be more excited! 

I'm making every attempt to eat seasonal and to eat local.  I've been shopping less and less at the national retailers and spending more time tracking down local, organic and in-season ingredients. In Lexington and many parts of Kentucky, this is extremely easy to find. Lucky for me I've  spent less time tracking and more time enjoying the beautiful bounty provided by Kentucky's wonderful, friendly farmers.  I enjoy my weekend mornings at the farmers market in downtown Lexington and always look forward to the goodies I will find each week. 

In addition to eating local, I've set a goal to eat at least one green item every day. It sounds a lot easier than it has been for me due to my obsession with desserts lately.  I actually love green vegetables: zucchini, Brussels sprouts, kale, lettuce, collards, green beans and most recently, mustard greens, thanks to Katie Lee (yes, I know there are other green veggies. Just listing the ones I partake in regularly) I knew I needed to add broccoli to that list so I decided to join the cool kids and roast some for dinner one night. I saw a bunch of posts for broccoli with lemon and parm and that sounds amazing but this particular night I was leaning in a different direction. I needed something sweet and savory. Not only just savory but something with a kick and I knew just the thing: red pepper flakes. I am in love with the flakes. I put them on pizza, greens, potatoes.... I could go on but I won't. Instead, I'll just post this recipe.

Are there any vegetables you've fallen out of love with lately? Have you tried reinventing them by roasting or grilling? Let me know what you've come up with!  

Sweet and Spicy Broccoli


1 head of broccoli, chopped

1 tablespoon canola oil 
1/2 teaspoon red pepper flakes (more or less depending on the level of spiciness)
1/4 cup brown sugar

Preheat oven to 375 degrees. 


In a small bowl, combine the oil, red pepper flakes and brown sugar.  Add the chopped broccoli to a ziplock bag and pour the oil mixture into the bag.  Shake well.


Transfer the contents of the bag onto a foil lined baking sheet.  Roast in the oven for 15 minutes.  Remove from the oven and serve!


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