Sentences with phrase «roasted broccoli stems»

Roasted broccoli stems are so delicious and nutritious!

To make roasted broccoli stems, first peel them with a vegetable peeler, then slice into thin rounds.

By the way, we save and roast broccoli stems all the time.

Not exact matches

As you arrive we'll have glasses of fresh peach & lemon iced tea punch followed by a first course of homemade spelt pizzas with aubergine and garlic purée, wild mushrooms, roasted tomatoes and tender - stem broccoli....

Don't ever throw out the broccoli stems - they are delicious roasted!

Broccoli stems are delicious roasted in the oven, seasoned with salt and pepper and a bit of Parmesan cheese!

These roasted chips use carrot slices and the broccoli stems, simply mixed with a little oil and seasoning.

1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp peanut butter 1 Tbsp reduced - sodium soy sauce 1/2 tsp salt 1 lb broccoli, tops cut into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted peanuts, chopped

Broccoli stems get roasted while the florets get charred in a pan for a satisfying combination of textures in this side dish.

Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 Broccoli with Turmeric and Tomatoes 2 tbsp canola oil 1 onion, thinly sliced 1 large leek, thinly sliced 3/4 tsp turmeric 1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets 1 cup drained canned fire - roasted diced tomatoes (yield from 1 15 - oz can) 1/3 cup water 3/4 tsp salt

Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)

While the peppers are roasting, trim the broccoli rabe so you are left with only the florets, leaves, and their soft stems (about 2 loosely packed cups worth).

Broccoli stems become fork - tender as they slowly roast while the florets are charred in a cast - iron pan.

Roasted Broccoli with Garlic and Chili Pepper Serves four as a side The whole beast, veggie style: don't toss the stems — they're really good.

Apple Cranberry Slaw Roasted Asparagus with Balsamic Vinegar Acorn Squash in Crockpot Baked Brown Rice Baked Potatoes Gingery Broccoli Slaw Saute Braised Cabbage Cabbage Sauteed in Bacon Grease Gingered Carrot Coins Spicy Peanut Corn German Stuffing Coconut Green Bean Casserole Roasted Green Beans Sauteed Kale and Bok Choy Kale and Garlic Sauteed in Lard Sauteed Kale and Bok Choy Mashed Sweet Potatoes Mozzarella, Tomato and Zucchini Peppers, Onions, and Mushrooms Potato Bake Paprika Potato and Beans Roasted Potatoes Quinoa Cooked in Carrot Juice Sauteed Leek and Kale Stems Sauteed Mixed Veggies Simple Shredded Veggie Side Dish Fried Rice Quick Spanish Rice Warm Pesto Eggplant, Red Pepper, and Corn salad with Goat Cheese Spinach and Onions Gluten - Free Creamed Spinach Roasted Summer Squash Rounds Simple Roasted Tomatoes Zucchini Side Dish Zucchini and Tomato Side Dish

1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) 1 tsp kosher salt 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyere cheese (about 1 1/2 cups)