Kizz wrote:
OK, another question. Roasting veggies and including broccoli? Good idea? Bad idea? parameters? Cauliflower, too?
OK, technically that's a ton of questions but at least it's just the one theme.
January 6, 2007 11:14:00 AM EST
Sara writes:
Good question. I'd vote no on broccoli, but maybe that's just me. I mean - to be totally honest - I haven't ever tried roasting broccoli. Cauliflower you can definitely do - see the latest issue of Cook's Illustrated - they had an entire write up and multi step cauliflower roasting recipe and it looked good.
I like my broccoli cooked,yes, but not overly. I love it steamed until bright green and then tossed with butter and sea salt -yum. Even my kids will eat it all up (and fight over it) if you use enough butter. I love broccoli in stir fries too, but I not getting good vibes from roasting. Turnips - yum. Eggplant - even yummier. Potatoes - obvious but still good. Onions, garlic, squash - sure. I'm afraid you'd end up with squishy soggy overcooked broccoli. You know broccoli is related to cabbage - well, imagine roasted cabbage here. Eeeewww. Right. Me too.
You could roast the other veggies and then add the broccoli in the final five minutes - hmmm. Try that and see if you get the best of both worlds. Roasted veggies and perfectly cooked broccoli.
Let me know.
sara c.
2 comments:
I'll see what I can do. The saddest part of this story is that I went to a fancy whole foody sort of grocery store last night and discovered that they roast a bunch of yummy things for me! But I've got the brussels sprouts and the broccoli here still to handle. Perhaps today even I'll feel brave.
Thanks!
Oh, and the reason I ask is that I saw a picture on Flickr of some veggies someone had roasted and they included broccoli. I feel the same way you do about the perfectly nuclear green broccoli, not soggy and the broccoli in the picture looked the right color. Which seemed an impossible feat to me, so I went to the expert.
I'm not a big Rachel Ray fan or anything - and I'd probably opt for a different seasoning blend, but this sounded like just the thing you were looking for and maybe worth a try....
Chili-Garlic Roasted Broccoli
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Taking Sides
1/4 cup extra virgin olive oil, eyeball it
5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)
1 large head broccoli, cut into thin, long spears
Preheat oven to 425 degrees F.
Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
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