Side dishes tend to be afterthoughts. A little steam or a quick boil might be the most action they see in the kitchen. Variety is often lacking in this area as well. Growing up, I saw potatoes, broccoli, green beans, corn and mixed vegetables the most. The green beans and mixed vegetables came frozen and were most often boiled. No wonder children don’t love their veggies. Over the next several days, I’m going to share 7 side dishes that could threaten to upstage the stars on your plates. Because many vegetables have a natural sweetness and deliciousness to them, it doesn’t take a lot of work to make them shine. Another bonus is price! As you’ll see, per serving, these dishes are very inexpensive.
Let’s get started...
Today we’re featuring broccoli.
Side Dish #1 - Roasted Broccoli
This is one of those vegetables that your parents may have bought frozen and then boiled them right before serving. I’ve been reading a lot lately about how roasting certain vegetables is a better method than steaming. It brings out their natural sweetness and I must say, this broccoli tastes amazing. Do not omit the lemon! It adds something very special to this dish.
Note: The instructions below are a better method than what I show in the video.
Servings: 4 small side dishes
Cost per Serving: $1.04
2 pounds of broccoli (2 large bunches), cut into large florets
½ teaspoon salt
⅛ teaspoon pepper
2 garlic cloves, peeled and sliced
1 lemon, zested then juiced
2 tablespoons Extra virgin olive oil
- Preheat the oven to 425.
- Wash the broccoli and dry well. Lay it on a baking sheet in one layer.
- In a measuring glass or small bowl, add olive oil, pepper, salt and garlic and stir to combine.
- Pour oil mixture over the broccoli and toss to coat evenly.
- Roast the broccoli for 20 minutes.
- While the broccoli is roasting, zest and juice the lemon (I use a microplane, but you can probably get a similar effect with a grater).
- When the broccoli is has a few brown edges and is tender, remove it from the oven and sprinkle the zest and lemon juice over it. Toss it to coat and serve.