Monday, January 3, 2011

Roasted

Well hello 2011 - nice to meet you! I hope we'll be great friends.

I just love the start of a new year. I stay up until midnight every year on December 31st. There's just something about the unlimited possibilities, the unknowns, the hope and the goals that come with each new year. It's just so...refreshing!

I've mentioned before that I'm trying to eat healthier lately. Every year I take another baby step towards being more healthy. Who knows, maybe in a year or two I'll be ready to cook tofu.

Anyhow, while I'm not ready to embrace tofu, I am all about healthy dinners. Most recently, I've been into roasting my veggies. They seem to retain much more flavor and better texture when roasted instead of steamed. Also, I almost always top my steamed veggies with butter so roasting them also cuts out those fatty calories.

Did I mention these have wayyy more flavor than steamed broccoli?


Roasted Broccoli Salad

1-2 heads broccoli
1/2 c. sliced almonds
dash chili powder
dash onion powder
olive oil
kosher salt
black pepper

Chop the broccoli into large pieces. Arrange in a single layer in a 9x13" baking dish. Drizzle lightly with olive oil. Roast in an oven preheated to 400.

When broccoli just begins to become tender, add almonds, chili powder, onion powder, kosher salt and black pepper. Toss broccoli. Return pan to the oven and roast for another 5 minutes until the almonds are toasted and the broccoli is crisp-tender.


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