A Simple Side: Roasted Broccoli with Dried Cranberries
February 26, 2010 § 1 Comment
I wasn’t sure if a 5-ingredient recipe (that’s including salt and pepper) really counted as a recipe, but I was just reassured: moments ago I flipped through “Dishes from the Wild Horse Desert” and I landed on a recipe for “Te De Manzanilla” or Chamomile Tea. The ingredient list? “4 bags te de manzanilla”
One ingredient is the new common denominator?
I don’t mean to poke fun – Melisssa Guerra’s cookbook is terrific and I have my eye on her recipe for Drunken Beans and homemade Horchata! And so, it’s with a nod toward Melissa and any other fans of short ingredient lists that I’m including my simple broccoli side dish on this cooking blog.
Roasted broccoli tumbled in olive oil, salt and pepper can, in my book, stand alone. But if you add a handful of dried cranberries half-way through the baking time, they’ll plump up, sweeten and add a depth of flavor and texture to a pile of crispy greens.
2-3 cups chopped broccoli
1 tablespoon olive oil
1/4 teaspoon sea salt
few shakes pepper
1/3 cup dried cranberries*
*For those on the SCD-diet: Buy dried cranberries that are unsweetened or sweetened with apple juice.
Preheat oven to 450 degrees or hotter (just keep a watchful eye). Chop broccoli into bite-sized florets. Include any leaves or stems – they’ll crisp and tenderize and be equally good in this side dish. Tumble with olive oil, salt and pepper to taste. Bake approximately 8-10 minutes. Add a handful of dried cranberries and cook a few minutes more. Steer clear of limp broccoli; remove from oven when broc turns bright green. All total, about 15-20 minutes, tops.
Diet Notes: SCD-safe, vegan, gluten-free, nut-free