Broccoli is one of the staple ingredients in my house hold. My wife and two boys actually clamor for green veggies when they are roasted. In this case I roast broccoli with cubed butternut squash for a magnificent tasting, quick and healthy side dish that pairs well with almost any protein. Here is the recipe:
1 pound of fresh broccoli crowns
1/2 pound of butternut quash, cubed
4oz chopped parsley
2oz white truffle oil
1 tablespoon sea salt
1 tablespoon fresh dill
1/2 teaspoon cracked black pepper
Equipment and Oven Settings: Large mixing bowl, large baking sheet. Oven pre-heated to 425 degrees
Such a simple and easy recipe here! Simply toss all of the ingredients listed above in a large mixing bowl, ensuring that the broccoli and butternut squash are fully coated in the seasonings and herbs. Feel free to add a bit more truffle oil or olive oil if you please, but the oil here is only to provide a heating medium to help the broccoli and squash crisp up nicely in the oven. The truffle oil does provide a VERY nice flavor accent, but if you don't care for it, Olive oil will certainly do nicely and the sea salt, dill and pepper are definitely strong enough to carry the flavor profile all by themselves!
Next we simply pour out the ingredients onto a baking sheet. You may elect to use foil or parchment to keep the baking dish nice is you like. The oil on the broccoli and squash should be all the non-stick agent you need.
Bake at 425 degrees for 25 minutes or until you see the desired level of crispy goodness you and your family love. Enjoy as a side dish or by itself!
Pro-tip 1: Microwave the butternut squash on high for two minutes to soften it up a bit. I like to put it in a microwavable container with the lid loosely on top and a few tablespoons of water so steam. This will make the squash nice and soft before baking!
Pro-tip 2: If eating as a main dish, try adding toasted almonds, cranberries and roasted kale to mix to bulk up the protein offering!
