The Humana Active Outlook magazine printed some recipes from Maggie Green’s THE KENTUCKY FRESH COOKBOOK, and Charlie actually tore a couple out and gave them to me. We’ve had this broccoli dish a couple of times and really like it. I’m putting this book on my wish list!
Naturally, I don’t make it exactly the way the cookbooks instructs, because that’s the kind of hairpin I am.
ROAST BROCCOLI AND ALMONDS
Broccoli florets- garlic-infused olive oil
- Mrs. Dash Onion and Herb seasoning
- sliced or slivered almonds
Wash the broccoli. Toss with a bit of the olive oil and seasoning mix. Microwave for about one minute. Add almonds and a touch more olive oil and toss until well mixed. Should not be sloppy with oil, just barely glazed. Bake at 450F for about 10 minutes, until the broccoli starts to brown.
SO GOOD!
A WRITING PROMPT FOR YOU: Does your main character eat fresh with the seasons, or fancy imported or preserved foods?
MA
Jane
April 10, 2013 at 9:44amYum! Easy!
I bet this recipe would go swell using brussells sprouts. Eh? Yeah. You know it would!
😉
Marian Allen
April 10, 2013 at 6:08pmYeah, it might, at that!
Jessica Nunemaker
April 12, 2013 at 8:03pmHa! When I saw that I thought: “Hey! It looks like our favorite Brussel sprouts recipe!” Funny. 🙂
Marian Allen
April 13, 2013 at 9:03amThat IS funny! I’ll have to try this with Brussels sprouts when they’re in at the farmers’ market. Thanks, Jane and Jessica!
Mike Carlson
April 11, 2013 at 11:54amThis looks delicious and very easy to prepare. I love broccolis a lot.
Marian Allen
April 11, 2013 at 3:11pmOh, I think you’ll love this, Mike!