Side dish Saturdays: Roasted broccoli (4-6 servings)

This recipe is a relic of my pesco-vegetarian days, and it was originally made with roasted shrimp. However, now it's become a reliable side dish and one of Bryan's favorites, too. If you served this with rice, you could probably turn it into a main dish, although I haven't done this yet myself!

You will need:
  • 1 lb broccoli, cut into florets
  • 1/8 cup extra virgin olive oil
  • 1/4 tsp ground coriander
  • 1/2 tsp whole cumin seeds
  • 1/4 tsp salt
  • black pepper
  • pinch of red pepper flakes
  • 1/3 cup roasted, salted cashews

  1. Preheat the oven to 425 F. Spray a rimmed baking sheet with cooking spray or line it with non-stick foil.
  2. Place the broccoli florets in a large bowl. Drizzle the oil over the broccoli. Sprinkle the spices over the broccoli and use your hands or a large spoon to stir until it's evenly coated with oil and spices. Transfer broccoli to the baking sheet.
  3. Roast the broccoli for 10 minutes. Toss the broccoli and add in the cashews. Roast the broccoli and cashews for 10-15 more minutes, tossing once more in that time. Remove pan from the oven when the broccoli has reached your desired level of crispness. (I like mine nice and dark!)

I think this recipe is a nice holiday option, since the broccoli tastes just as good hot as it does at room temperature. You could easily change up the spice mixture to complement whatever main dish you're serving that day. Rachael Ray's version uses a chili-garlic blend, while Eating Well recommends a simple oil, salt, pepper, and lemon combination. As I've mentioned in regard to brussels sprouts, roasting makes any vegetable better, and this recipe is no exception to that rule.