Sunday, November 2, 2014

Roasted Broccoli and Sweet Potatoes


I may not be original, but I will be the last to spot a trend.  If the internet isn't broken yet with the flood of posts about roasted broccoli, then it might be after this one.  How, in heaven's name, have I never tried roasting broccoli?  I mean, I love broccoli, I always buy organic broccoli on market outings.  It's so good for you, right?  Unfortunately, it can't do much for your health just sitting in your crisper, and steamed broccoli or even sauteed broccoli, kinda gets tired after so many tastings, super healthy or not.

That's why this roasted broccoli is so brilliant!  Roasting brings out a smokey-sweetness that you never knew broccoli could bring to the table.  Combined with sweet potatoes, chic peas and golden raisins, and tossed with a zesty gremolata, it's a side dish or vegan main dish that'll leave your crisper empty and your belly full!  

The key to success with this recipe is getting the veggies to roast at the same time.  This might take some practice, but it's worth it.  I cut the potatoes into inch squares and mistakenly cut the broccoli a bit larger thinking they would take longer to roast.  That was not the case and I ended up cutting them in half and roasting them for a bit longer by themselves.  The bottom line is, keep an eye on the oven and test for done-ness half way through roasting, adjusting your time accordingly.

roasted broccoli and sweet potatoes

1 head of broccoli florets, cut into roughly one inch squares
2 sweet potatoes, cut into one inch squares
2 to 4 tablespoons olive oil
1 teaspoon course salt
1/2 teaspoon freshly ground pepper
1 cup golden raisins, plumped in boiling water and drained
1 cup canned chic peas, rinsed and drained

gremolata 

2 to 4 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 tablespoons fresh herbs, finely chopped (I used sage, thyme and parsley)
zest of one lemon
salt and pepper to taste

Preheat oven to 400 degrees.  Toss cut veggies in olive oil, course salt and pepper.  Arrange on baking sheet in one layer.  Bake until tender, about 15-25 minutes.  (You can also toss the broccoli and sweet potatoes separately and roast on separate pans, or on either side of the same pan, if your not confident they will be done at the same time.)

In the mean time, prepare gremolata by combining all ingredients in a small bowl and whisking together; set aside.  

Once veggies have finished roasting, combine in a large bowl with raisins and  chic peas.  Add gremolata and toss to evenly coat veggie mixture.  Makes 4 servings.

 




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2 comments:

  1. I'm going to try this!!

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    1. I actually made this dish again the other night and I stuck some cloves of garlic in with the veggies. Also, I put a sheet of tin foil over the pan and I liked the results I got with that method. The veg retained more moisture but still got nicely roasted!

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