This is one of those side dishes that I can see myself making once a week…forever. I found the recipe on Pinterest and it was one of those perfect storms where I had every single item on hand. That is except for black olives and I just substituted green ones (pimento stuffed). I also added a can of chickpeas that I had in the pantry. We served this with salmon fillets and were feeling pretty healthy by the time it was all over.
Easy, fresh and delicious. The broccoli, chickpeas and tomatoes are simply coated with olive oil, garlic and salt and roasted until just starting to brown and then simply tossed with lemon juice, oregano and the olive and caper mixture. The whole things warms into a bright and sassy side dish. Thank you What To Cook for this Mediterranean roasted broccoli and tomato side dish.
- 12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
- 1 cup grape tomatoes
- 1 can chickpeas, drained
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ½ teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 10 pitted black olives, sliced (I used green pimento stuffed)
- 1 teaspoon dried oregano
- 2 teaspoons capers, rinsed (optional)
- Preheat oven to 450°F.
- Toss broccoli, tomatoes, chickpeas, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
- Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.
Mediterranean Roasted Broccoli and Tomatoes …It’s What’s for a Side Dish.
This rosemary potato strudel recipe is a great potato recipe for Easter. Thin sliced potatoes coated with sour cream and seasoned with rosemary, chives and garlic are nestled and baked steamy in a golden puff pastry.
The addition of roasted poblano peppers takes these mashed potatoes from simple to spectacular.
This is the 2nd post for our group project dedicated to spreading the word about the Muy Bueno Cookbook. Organized by Heather over at Girlichef, sponsored by Hippocrene this a project of a mother and two daughters who lovingly explore and share three generations of Mexican and Mexican-American food heritage.
I got it in my head that I couldn’t live without pickling cauliflower. Since I was too lazy to head to the basement to dig out my Ball Canning Cookbook I went a-Googling for a recipe.
And the stars must have been aligned just right, because after deciding on a recipe, the next morning I ran across this bin of these beautiful clouds of Colorado grown cauliflower at the Farmer’s Market.
Colorful with pink grapefruit, orange orange and green kiwi, you just feel good eating it. The dressing is a cousin to a Catalina and a perfect match for the fruit and the peppery greens.
Carrots, what a great side dish for any meal. This recipe, which simmers sliced carrots in chicken broth, sugar and butter until a shiny glaze appears and then tossed with red grape halves and chunks of walnuts…Let’s just say there was a mummering at the table that this was a better side dish than the companion Herbed Mashed Potatoes. Can you imagine???