The secret to this new twist on a standby side dish? Roasting. And if the broccoli is combined with a legume like chickpeas (surprisingly tasty when roasted), it’s a complete one-dish meal full of protein and fiber for any vegetarian to savor.
1 head of broccoli, chopped (include the stems only if you like them)
1 can chickpeas (garbanzo beans)
optional: sliced white turnips
3-5 cloves of garlic, peeled and chopped in half if they’re large
extra-virgin olive oil
salt and pepper to taste (21 Seasoning Salute from Trader Joe’s also works well)
Preheat oven to 400 — high heat helps caramelize the veggies. Chop broccoli into florets of desired size. In a large bowl, combine with sliced turnips if using, as well as garlic cloves and garbanzo beans. (It’s important not to use minced garlic from a jar here — it will burn. By using fresh garlic cloves, you’re going to roast them until they’re mild, soft and sweet.) Toss with olive oil and seasonings.
Use a deep non-stick baking dish coated with aluminum foil for easy cleanup. Drizzle a little olive oil in there, then dump in the combined veggies and shake around to coat. You can season it more when it comes out of the oven if you like.
Cook for about 20 minutes, removing from the oven when the broccoli is turning brown (but not burnt) on the tips. Serve warm!
I keep a bottle of dried parsley in the fridge and dust every dish with a little dried, or even better, fresh parsley. This helps the kids realize there is no such thing as “white food,” and it gets them used to the idea that herbs are supposed to be in food.