Well, I don’t know about you, but I’ve been adding new veggie recipes to my files every week since we started this whole Recipe Swap Friday. I love seeing your recipes! Keep on sharing!
This is going to be our last week with veggie recipes. Up next Friday: I want to see your recipes that are free from refined sugar. Sweeten them with honey. Sweeten them with agave, or maple syrup, or apple juice, and then please share them with the rest of us. In our house, we’re starting to cast our eyes towards sweet treats again. But the holiday binge is still within recent memory and so we’re wanting something that will satisfy a sweet tooth, but not send our kiddos into fits of spasmodic craziness. So get baking, and then come back to share with everyone next week.
As usual, you can link up to your favorite veggie recipe below, either on your blog or in your Plan to Eat account. If linking up to your Plan to Eat account, just cut and paste the url from the recipe in your recipe book.
I’m putting this on the table this week:
Are you not a broccoli person? Seriously, give this one a try. It’s delicious and sweet and doesn’t have any of that sulfuric taste that broccoli sometimes has.
Roasting the broccoli (or any veg for that matter) brings out the sugars and makes it nice and sweet. And the little bit of browness adds a nice depth of flavor.
Then, by tossing it with this delightfully clever (and sweet) vinaigrette, my kiddos always asked for seconds–no joke.
I do recommend only using the best parts of the broccoli–the florets and the tender stems just below them. The thick stems are good for cream of broccoli soup or broccoli and cheese casserole, but not for hard-core roasted broccoli. If you just can’t stand to throw them away, put them back in the fridge and make one of the above dishes later in the week.
The tangy-sweet vinaigrette brings out broccoli’s deep flavor in the best way. <br> <br>Originally from Bon Appetit magazine
Course: Side Dishes (Veg)
Main Ingredient: Vegetables
- 1 1⁄2 pounds broccoli stems removed, tops cut into large florets
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons Sherry wine vinegar
- 1⁄2 cup raisins
- 1 tablespoon water
- 1⁄2 teaspoon ground cumin
- Preheat oven to 400°F. Place broccoli on large rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Roast broccoli until tender and brown in spots, about 25 minutes.
- Meanwhile, combine 3 tablespoons oil, vinegar, raisins, 1 tablespoon water, and cumin in blender. Blend until raisins are finely chopped, about 30 seconds. Season vinaigrette to taste with salt and pepper.
- Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.
Share Your Yummy Veggie Recipe
Rules for Sharing:
This is a sharing post. So…please share.
The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).
If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.
How to Get Your Dish Onto the Goodie Table:
I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a bowl of veg on the table, but I promise it’s pretty easy. Just click on the link below that says “Click to view/add link” and follow the directions from there.