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.
The other night we had our Parmesan Caesar Broccoli with some roasted red potatoes with truffle oil and Mediterranean Turkey Burgers. Yo. It was yummy.
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.