ROASTED BROC­COLI WITH AL­MONDS

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 30 mins Serves 6-8 as a side 1 large head broc­coli 2 Tbsp ex­tra vir­gin olive oil 6 cloves gar­lic, sliced ½ long red chilli, finely sliced, or more to taste Zest of 1 lemon, finely grated Salt and ground black pep­per, to taste ¼ cup sliced al­monds Pre­heat oven to 180C fan­bake and line a large, shal­low roast­ing dish with bak­ing pa­per. Cut broc­coli into flo­rets with stems. Place in pre­pared dish with all other in­gre­di­ents and toss to com­bine evenly. Spread out in a sin­gle layer and roast un­til broc­coli is just turn­ing golden brown on the edges (about 20 min­utes). Serve hot or at room tem­per­a­ture. If not us­ing im­me­di­ately, store cov­ered in the fridge for up to three days and bring back to room tem­per­a­ture or re­heat to serve.

Annabel says:

This makes a great side dish with roasted or grilled fish, chicken or meat. It can also be turned into an easy salad — just toss it through rocket with a lit­tle shred­ded cooked chicken.

ROASTED BROC­COLI WITH AL­MONDS

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