Thank you for all of your wonderful comments on my last post. I read every single one of them. While I may not respond to everyone, it doesn’t mean I don’t care (I just don’t have the time!). I am excited to post my review of the book, as I have learned so much already and am not even half way through.
For today, I’m talking about roasted broccoli. I’ve always been confused about the difference between roasting and baking. Anyone else?? Even after reading the definition below, I’m still a bit confused.
Roast (source: FoodNetwork.com)
noun. 1. A piece of meat—such as a rib roast—that’s large enough to serve more than one person. Such a meat cut is usually cooked by the roasting method. 2. Food, usually meat, that has been prepared by roasting. roast verb. To oven-cook food (from meats to vegetables) in a shallow uncovered pan, a method that ideally produces a well-browned exterior and moist interior. The temperatures for roasting are typically higher than for baking, and the pan must be uncovered so the food doesn’t stew in its own juices. Another common denominator for roasting is that it requires fat, either as part of the food (as with duck) or added (as one would to roasted potatoes). Cuts of meat or poultry to be roasted must be reasonably tender—tougher pieces are better served with moist cooking methods such as braising.
When I think of baking something, the first thing that comes to mind is cake. So, I’m calling this roasted broccoli (veggies are a part of the “verb” definition above, afterall). Even though I didn’t use a shallow uncovered pan, I did use a high temperature, an uncovered baking sheet, and I added fat.
ROASTED BROCCOLI, WITH CURRY
- 1 head of broccoli, rinsed and trimmed
- ~10 squirts of EVOO ( I used a squirt bottle)
- 2 tsp curry powder
- 1 tsp black pepper
- 1/4 tsp salt
- Preheat oven to 450 degrees
- Break up the broccoli stalk and stems (with hands or a knife) into chunks of reasonable size.
- Disperse onto a large baking pan
- Spray with EVOO
- Sprinkle your seasonings on top
- Put in preheated over for 15-20 minutes
Is this the healthiest way of cooking broccoli? Not really because the high heat will bring about some nutrient loss, but it’s better than some (aka; boiling!). Also, by adding the oil you will enhance the absorption of the vitamin K and the carotenoids found in broccoli.
I’m really trying to experiment more with the health-promoting cruciferous vegetables. Nick and I are sort of sick of eating them steamed all the time. And of course whenever I read Julie’s blog I always want to grill and roast all veggies! I think I want to try this caramelized cauliflower dish next!
Question: What’s your favorite cruciferous vegetable? Mine is definitely broccoli. And the great thing is that I no longer need Beano in order to consume it!