sometimes, all you really want is simple. No complications, no frills, just simple. Sometimes, you're referring to clothes {skinny jeans, a sweater, a blazer, a scarf, killer shoes - that's my uniform lately}, sometimes it's life, and sometimes it's food. In winter, there is a certain lack of vegetables that don't require something special. Summer and fall bring freshness and a clean taste and pure enjoyment of just about everything. Who wants to do something crazy to fresh corn when it tastes perfect just as it is? Why not just eat a tomato like an apple, saute green beans and stuff your face with them?
Winter, though, generally brings the sorts of hardy vegetables than can last in cellars, that need some coaxing to bring out flavors, loads of spices to seem indulgent. But I feel like simplicity in the kitchen, simplicity next to my baked potato and rare steak, I thought moodily the other night. I just wanted a vegetable that tasted like a vegetable. Then I spotted the broccoli in the far corner of the fridge. It was just that tiny bit past crisp where it wasn't satisfying with hummus or dip. It needed some heat to bring out the flavors and add a tiny bit of crisp. Heat, smokiness, yes. Simple, tastes like a vegetable, abso-freakin-lutely.
Roasted Broccoli
broccoli, 1 small head
1/4 of one small onion
2 tablespoons olive oil
1 teaspoon ground cumin
salt
pepper
cut the broccoli into large pieces, leaving an inch or two of stem on the florets. Place in the bottom of a glass baking dish (I used a 9 inch pie pan). Thinly slice the onion, then scatter it on top of the layer of broccoli. Sprinkle the olive oil, cumin, and salt and pepper to taste over the vegetables. Place in a preheated 400 degree oven for twenty minutes, or until the stems are just tender and the florets slightly crisped. The broccoli will have turned a brilliant green. This is a large vegetable serving for one, but can be scaled up or down to provide smaller servings and feed larger numbers. Simply be certain to neither double layer or overly crowd the broccoli in the baking dish.
"Be well. Do good work. Keep in touch." - Garrison Keillor
Winter, though, generally brings the sorts of hardy vegetables than can last in cellars, that need some coaxing to bring out flavors, loads of spices to seem indulgent. But I feel like simplicity in the kitchen, simplicity next to my baked potato and rare steak, I thought moodily the other night. I just wanted a vegetable that tasted like a vegetable. Then I spotted the broccoli in the far corner of the fridge. It was just that tiny bit past crisp where it wasn't satisfying with hummus or dip. It needed some heat to bring out the flavors and add a tiny bit of crisp. Heat, smokiness, yes. Simple, tastes like a vegetable, abso-freakin-lutely.
broccoli, 1 small head
1/4 of one small onion
2 tablespoons olive oil
1 teaspoon ground cumin
salt
pepper
cut the broccoli into large pieces, leaving an inch or two of stem on the florets. Place in the bottom of a glass baking dish (I used a 9 inch pie pan). Thinly slice the onion, then scatter it on top of the layer of broccoli. Sprinkle the olive oil, cumin, and salt and pepper to taste over the vegetables. Place in a preheated 400 degree oven for twenty minutes, or until the stems are just tender and the florets slightly crisped. The broccoli will have turned a brilliant green. This is a large vegetable serving for one, but can be scaled up or down to provide smaller servings and feed larger numbers. Simply be certain to neither double layer or overly crowd the broccoli in the baking dish.
"Be well. Do good work. Keep in touch." - Garrison Keillor
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