This afternoon I was a little short on leftovers for lunch, and being land-locked for the day (my husband sold his car over the weekend so he took mine to work) — in a snowstorm, as the cherry on top — really gave me the itch to bake. Cook something. Really, roast off some vegetables, is what I was thinking, to fill me up after my little taco-meat snack. In addition, I often try to set aside a few hours on a free afternoon for catching up on chopping and roasting veggies to use throughout the week. All of those factors led me to this:
Broccoli. I love the nutty taste and crispy-crunchy texture you get from roasting off certain vegetables that you might otherwise steam, like broccoli, its cousin broccoli rabe, asparagus and green beans. And having bought a boat load of garlic over the weekend (it was on sale!), I knew I needed to add some of that. I was thinking shaved, but it wouldn't go through the mandoline. So I grated it with a cheese grater and later wondered why I didn't just use the garlic press. But without further adieu...
Roasted broccoli with garlic, raisins and honey mustard
1 head organic broccoli, washed and cut into florets
Extra virgin olive oil, salt and pepper
2 garlic cloves, grated or minced
1t dijon mustard
2T extra virgin olive oil
1T white wine vinegar
Salt and pepper
Handful organic raisins
Heat oven to 350 degrees. On a large cookie sheet or roasting pan, arrange broccoli florets. Drizzle with extra-virgin olive oil and season with salt and pepper; add garlic and massage the whole mix so that all of the broccoli is covered in oil and seasonings. Roast for 15 minutes. Meanwhile, in a small bowl, mix honey, mustard, 2T extra-virgin olive oil and 1T white wine vinegar. Season with salt and pepper (you can adjust ratios in the dressing if you wish, too)...
Whisk until a salad dressing-looking mixture comes together:
Then, as quickly as you can after the broccoli comes out of the oven, toss the veg in your serving dish with a small handful of raisins
and your homemade vinaigrette:
The vegetables and raisins will absorb the vinaigrette better the warmer the broccoli is straight out of the oven. The result is a delicious this:
It's sweet, a little crunchy, a little chewy from the raisins and full of flavor from the garlic. In terms of substitutions and serving options: You could easily use broccoli rabe; you could certainly try some dried apricots or cranberries instead of raisins; you could also add nuts (perhaps some slivered almonds for extra crunch). I basically ate it as my main course for lunch, but it would be great with some quinoa or brown rice as a more complete vegetarian meal, or you could serve it as a side. Healthy and delicious — just the way I like it. Enjoy!