I found this recipe in a recent issue from Food Network Magazine, and I seriously fell in love with it! Oh my goodness it is SO good. The only thing I don't love about this recipe is the stalks of the broccoli, but I normally cut that part off when I roast my broccoli. So when I made this a second time, I cut off the florets and just roasted the tops. For me personally it was better, but that's just personal preferrence. Also, I LOVE feta cheese so I would love to add it to my dish next time, but I didn't have any on hand (and didn't really want to spend the money on it right now), so I subbed out grated parmesan instead. This was delicious!
2 heads of broccoli
¼ c Olive oil
Salt, to taste
Red pepper flakes, to taste
2 tbsp blood orange juice (I used regular orange juice)
1 tbsp lemon juice
parsley, to taste (I used dried)
red onion
feta cheese (I used grated parmesan)
¼ c Olive oil
Salt, to taste
Red pepper flakes, to taste
2 tbsp blood orange juice (I used regular orange juice)
1 tbsp lemon juice
parsley, to taste (I used dried)
red onion
feta cheese (I used grated parmesan)
Trim 2 heads broccoli; slice from the stem end into thick
steaks (some florets will fall off). Toss with olive oil and salt. Roast on a
preheated baking sheet at 450 degrees F until browned, 15 minutes. Whisk 1/4
cup olive oil, 2 tablespoons blood orange juice and 1 tablespoon lemon juice;
season with salt and red pepper flakes. Drizzle over the broccoli; top with
parsley, red onion and feta.
No comments:
Post a Comment