Sometimes the simplest of side dishes are the best – the ones that don’t require a lot of looking after or fuss. Roasting is a good technique because it’s a one-stop shop in cooking. Lying vegetables flat before cooking and timing them in the oven is about all the work that’s required – it’s hard to go wrong.
Broccoli makes a great side dish on any table and with a little fresh fruit, it’s even better. After roasting, broccoli turns a darker hue and its edges blackish. The caramelization that goes on in the roasting process is almost magical and fruit, like oranges, follow suit – the rind almost crimson at times and the sweetness deepens.
The combination of slightly bitter and sweet compliments any palate and if you are looking for a lighter vegetable side to cut the heaviness from the table – this is definitely it. This dish is fresh and easy to prepare and it serves up nicely at holidays, or any day.
2 crowns broccoli, cut into florets
1 orange, sliced in half
salt & pepper
- Preheat oven to 425. Drizzle sheet pan with olive oil and sprinkle with salt and pepper. Toss broccoli with mixture and lay flat.
- Slice half an orange thinly into half-moon shape pieces and scatter among broccoli florets. Drizzle olive oil over top of vegetables and fruits and roast for 25-30 minutes, or until fork tender and edges are beginning to darken.
- Remove from oven and squeeze other half of orange over top. Spoon into bowl and serve. Enjoy!