Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Broccoli with Orange Zest and Almonds

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Broccoli with Orange Zest and Almonds Empty Roasted Broccoli with Orange Zest and Almonds

    Post by Lobo Sun 24 Jan 2016, 2:30 am

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    Roasted Broccoli with Orange Zest and Almonds
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    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 8
    Everyday broccoli takes on a whole new profile when roasted until the florets turn crispy and golden at the edges. This easy, five-ingredient recipe includes a double dose of orange—zest and juice—and a handful of toasted almonds that yield a flavor-rich dish.






    • 34

    Ingredients:


    • 3 lb. (1.5 kg) broccoli
    • 4 Tbs. (2 fl. oz./60 ml) olive oil
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. fresh orange juice
    • 2 tsp. shredded orange zest
    • 1/4 cup (2 oz./60 g) almonds, toasted and coarsely chopped

    Roasted Broccoli with Orange Zest and Almonds Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Preheat an oven to 425°F (220°C).

    Trim the broccoli and cut it into florets. In a large bowl, toss the broccoli with 3 Tbs. of the olive oil. Transfer to a rimmed baking sheet and season with salt and pepper. Roast until the broccoli is just tender and begins to brown, about 25 minutes.

    Transfer the broccoli to a serving dish and drizzle with the remaining 1 Tbs. olive oil and the orange juice. Sprinkle with the orange zest and almonds and serve immediately. Serves 8.

    Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

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