Rule #121: Veggies can be sexy.
Yes, yes they can. Even broccoli can be a sexy little veggie. Roasted broccoli is one of our favorite veggie sides for a busy weeknight, but sometimes, she gets old all by herself. So, to spice things up a bit, we paired her with some Caesar dressing, Parmesan, and pine nuts. Voila! Instant makeover.
I buy the pre-chopped broccoli florets in the baggie to save time. At H-E-B, they sell them in 12-oz. bags, so I grab two each time I plan to make broccoli. That makes enough for 4 really non-stingy servings.
To make this sexy side dish:
toss the broccoli in EVOO (extra-virgin olive oil), Kosher salt, and some black pepper
(I put on a good pinch of salt – less than when I’m just roasting them because the Caesar has some salt in it, too – and about 5 grinds on the ole pepper grinder)
We loooooove us some Marie’s Caesar dressing (in the produce section usually) + some pine nuts + the grated Parm
Roast that broccoli at 400 for about 25-30, depending on how crunchy you like your broccoli. We usually err on the side of crunchier.
Drizzle on two heaping tablespoons of your Caesar (a little goes a long way) + the Parm + pine nuts.
Stir it all together. Top with more Parm + pine nuts if you’re wild like that.
Hayyy sexy veggie side.
Parmesan Caesar Broccoli
8 cups broccoli florets (2 12-oz. bags)
4 tbs. EVOO
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup grated Parmesan
2 heaping tbs. Caesar dressing (we use Marie’s)
Handful pine nuts
Preheat oven to 400.
In a 13×9 Pyrex dish or roasting pan, toss the broccoli with the olive oil, salt, and pepper. Press into a single, even layer. Roast at 400 for 25-30 minutes, until easily poked with a fork.
Remove dish from oven and immediately sprinkle on the Parmesan, Caesar, and pine nuts. Stir well until evenly distributed. Garnish with more Parmesan and pine nuts, if desired.