ROASTED BROCCOLI AND BRUSSEL SPROUTS
Maybe it’s that beautiful green. Maybe it’s a need for more iron. Maybe it’s just winter—hunger hangs around, and this looks delicious. Start with a head of broccoli and a package of Brussel sprouts. Then add whatever else you might want —thick-sliced red onions, whole or halved mushrooms, thinly sliced chiles, bits of garlic or shallots. About 10 minutes prep. Roast for a while, then toss with a light glaze, roast a little more, and there you have it.
- Mix soy sauce, grated ginger, rice vinegar and honey to taste—about 1/3 cup total
- Cut broccoli and Brussel sprouts into like-sized pieces
- Slice onions, mushrooms, chile, garlic, shallots, onions—whatever else you might be using
- Toss all with 2-3 tablespoons of olive oil, salt and pepper to taste
- Place on rimmed tray in pre-heated, 450’ oven
- Roast for 10-12 minutes
- Carefully remove tray—pour glaze evenly over vegetables and toss lightly
- Return to oven and roast until fork tender
The Kitchen Hive