Here is another lovely way to serve broccoli. It is simple and easy with just the right level of mild heat. The strips of red jalapeños look pretty. If you don’t want spicy-hot, use sweet red bell peppers in place of the hot. This dish remains good-tasting at room temperature. Take it to your next potluck!
Serves 4 to 6
Prep time: 10 minutes
Roasting time: 20 to 30 minutes
1 pound 6 ounces broccoli crowns (about 6 cups prepped)
2 large fresh hot peppers (we like red jalapeños or other red hot peppers)
3 tablespoons olive oil
Coarse salt
Preheat the oven to 400°F.
Cut the broccoli crowns into florets with long stems. Peel off any tough skins.
Stem and seed the hot peppers. Slice lengthwise into strips. Cut the strips in half.
In a bowl, toss the prepped broccoli and hot peppers with the olive oil. Spread out on a baking sheet. Sprinkle with coarse salt. Roast until tender, 20 to 30 minutes, stirring every 10 minutes. The roasting time will depend on the size of the florets. When you can easily pierce a broccoli stem with a fork, remove the broccoli from the oven.
Serve warm or at room temperature.
This quick and easy and very versatile side dish goes well with many different ethnic cuisines and is good any time of year. Try it with Scalloped Potatoes and Mushrooms, Pasta with Spinach and Apricots, or Burmese Tohu Thoke.