I have
found roasting broccoli to be such a good idea - have never thought of using brown butter - and soy - sounds yummy!
Believe it or not, the standard kitchen in China does not include an oven, so you're verrrrry unlikely to
find roasted broccoli in a Chinese - American dish.
Not exact matches
I
find that
roasting broccoli alters the taste, in a good way Hope you and your hubby will enjoy it.
The original recipe includes
broccoli in the pan with the chicken and orzo but I
find that I prefer it
roasted on the side.
On their site you'll
find my recipes for these
Roasted Tomatoes on the Vine, as well as that delicious
Broccoli Asparagus Quinoa Salad pictured above, which I've been making and devouring on repeat.
I
find that these oven
roasted broccoli are like a blank canvas (if blank canvases were green) what you do with them is really up to you.
For my lunch I made a delicious peanutty salad with every odd and end I could
find to use... sautéed
broccoli slaw, kale, butter lettuce, radicchio, cucumbers,
roasted cashews aaaaand avocado.
But more than that, it's both the common dining table and grocer to the kind of eclectic city where fictional boxer Rocky Balboa is deemed as worthy of a statue as
Founding Father Ben Franklin, an oversized small town where South Philly blue - collar workers and Northern Liberties hipsters alike pride themselves on being plainspoken connoisseurs of worthy eats, and will endlessly debate whether DiNic's
roast pork with provolone and
broccoli rabe has supplanted the cheesesteak as Philly's favorite sandwich.
I
found some leftover raw
broccoli and green beans while cleaning out the fridge the other day, and decided to
roast them up to extend their shelf life and work them into salads and bowls throughout the week.