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| Ruby Falls, Chattanooga, TN |
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| Have you seen Rock City? (Lookout Mountain, GA) |
We returned home during the late afternoon and I set about making dinner. On the drive back I found the absolute perfect recipe to make from my assigned blog for Secret Recipe Club. We called our friend Goose to come join us, which automatically meant I would be serving Baconated Cheesy Chicken. Goose will eat a whopping two vegetables: broccoli and green beans. When I saw Roasted Broccoli on I Am a Honey Bee, I knew it was meant to be.
I Am a Honey Bee is a great site, full of recipes, crafts, restaurant, and city reviews. If you are looking for a restaurant in the Boston area, be sure to check out Nicole's reviews!
But back to that yummy, crunchy, spicy, Roasted Broccoli.
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| Raw broccoli on a bacon-greasy pan. |
Roasted Broccoli
minimally adapted from I Am a Honey Bee
3 small broccoli crowns, cut into florets
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red chile flakes (to taste)
1 tbsp olive oil
1 tbsp bacon grease
1. Preheat oven to 400F.
2. Toss together ingredients in a large bowl. Spread evenly on a baking sheet.
3. Bake for 15 minutes or until florets are browned and still retain a bite. Serve immediately.
THOUGHTS:
I've have roasted broccoli before, but this was the first time I felt like I nailed it. Yippee! For the bacon grease, I used leftover fat (and the pan so I got some crunchy brown bits too) from the bacon for the Baconated Cheesy Chicken. I roasted it alongside the chicken, for a low fuss, delicious, nutritious, side dish.
Nicole serves her roasted broccoli with fresh lemon juice. My gang tonight was not big on lemon, so I gave everyone the option to squeeze their own juice. No one took me up on it.
VERDICT:
Make-again: 3 votes
(Goose wanted me to let you know that he gives the dish 4.5 Geese out of a possible 5)
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| Nom nom nom. |
