I was looking for a little inspiration the other day for the head of broccoli that was sitting in my fridge so I picked up a copy of Brassicas: Cooking the World’s Healthiest Vegetables and let me tell you Bob, the book is PACKED with all sorts of delicious recipes. So many in fact I may have to start eating kale again because the author makes it look so good. 😉
This recipe for roasted broccoli with mustard and blue cheese dressing caught my eye and DID NOT DISAPPOINT. I upped the Dijon mustard a wee bit {we are mustard freaks around here} and the HH even took the leftovers in his lunch the next day, it was that good.
The next time you have broccoli on hand, give this recipe a try.
Ingredients
1 pound broccoli spears
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup blue cheese crumbles
Directions
Preheat oven to 425 degrees
In a large bowl whisk together the olive oil, red wine vinegar, mustard, salt and black pepper. Remove 1 tablespoon of the vinaigrette and place it in a small bowl. Add broccoli to the large bowl and toss until coated.
Place the coated broccoli on a baking pan and roast at 425 for about 10 minutes.
Place the broccoli on a serving dish, drizzle with reserved vinaigrette and then sprinkle the blue cheese crumbles over the top. Serve warm.
Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More is packed with some pretty awesome recipes. Check it out!
Kathy says
I grow kale but the only way I will eat it is raw mixing in a salad with lettuce of some kind or in an Italian soup I make. It doesn’t have a great deal of kale in the soup but it is one of the most important ingredients. I don’t like the real dark velvety kale like pictured on the front of your cookbook in the post. I grow a type of kale that is semi-curly on the tips and not nearly as dark in color. It is so good that often I will pick some to munch on while I’m outside. And I never, ever ate kale before growing it.