Roasted Broccoli with Parmesan

Roasted Broccoli with Parmesan

Courtesy of Simply Recipes blog.

Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3-4 as a side dish

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.

INGREDIENTS

  • 1 1/2 pounds (680g) broccoli, cut into florets of even size
  • 3-4 Tbsp olive oil
  • Juice from half a lemon, about 1 Tbsp
  • Kosher salt
  • 2-3 garlic cloves, minced
  • Freshly ground black pepper
  • 1/4 cup grated Parmesan cheese, or to taste

METHOD

1 Preheat oven: Preheat oven to 425°F (220°C).

2 Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

3 Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.

4 Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don’t worry if you see some charring.

5 Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!

Serve immediately.

Posted in Side Dishes
Posted on April 22nd, 2018 // No Comments

Slow Cooker Hatch Green Chile Verde

Pork Green Chili courtesy of 505 Southwestern Roasted Green Chilis.

Ingredients

  • 2 pounds tomatillos, husked and rinsed
  • 1 medium yellow onion, peeled and quartered
  • 4 cloves garlic, peeled and smashed
  • 1 16oz Jar of 505 Southwestern Roasted Green Chiles
  • ⅓ cup loosely packed cilantro leaves
  • 1 teaspoon kosher salt
  • 2 pounds pork sirloin roast
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • kosher salt and freshly ground black pepper

Instructions

  • Preheat the oven to 450 degrees F.
  • Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray. If using a jalapeño, add it to the baking tray with the other vegetables.
  • Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
  • Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until .
  • Cut the pork roast into ½ inch X 1 inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
  • Place a large skillet over medium high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
  • Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
  • Serve warm with tortillas or use as sauce for enchiladas.
  • If you’re looking to add more heat, add extra chopped chiles as a garnish.

 

Posted in Southwestern
Posted on April 9th, 2018 // No Comments