Nutty Roasted Broccoli

nutty-roasted-broccoli

A lot has changed since I started this blog 11 months ago. Personally, I think I’ve become a better blogger. I got my first DSLR camera for Christmas last year. At the time I didn’t know how to use it; hell, I’m still learning how to use it. I shot in auto-mode for so long that I’m just getting around to teaching myself to shoot in manual, which I’m enjoying more and more.

nutty-roasted-broccoli-raw

Even though my photos and writing may have changed, my recipes and the way I eat really hasn’t. Case in point: I made this broccoli last year and blogged about it, and I’m still making it today. I thought it deserved a new post, one that makes it look as great as it tastes. If you’ve never tried roasted broccoli before, you’re really missing out. It’s tender and earthy with a nutty flavor—like no other broccoli you’ve ever eaten. Toasted walnuts add a nice added crunch and compliments the flavor.

You can use frozen instead of fresh in this recipe, too, however the broccoli will have a soggy bite to it.

Nutty Roasted Broccoli

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(makes 4 servings):

  • 3 cups fresh broccoli florets
  • 3 Tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 cup walnuts, crushed and toasted

nutty-roasted-broccoli-tray

Method:

  1. Preheat your oven to 375 degrees.
  2. Lay the broccoli florets out in a single layer on a baking tray.
  3. Pour the oil on top and sprinkle on the salt. Toss a few times with your hands.
  4. Roast in the oven for 30 minutes.
  5. When the broccoli’s done, take the tray out of the oven and add in the walnuts. Toss to distribute. Serve hot.

nutty-roasted-broccoli-bowl

Seriously, what was I thinking photographing in automatic all Summer when the lighting is best? I’m just learning more and more about aperture thanks to Anne’s guest post, and it’s like seeing through a whole new lens. It’s definitely worth the read to any photo enthusiasts.

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18 Responses to Nutty Roasted Broccoli
  1. Gina @ Running to the Kitchen
    September 14, 2011 | 9:08 am

    I love roasted broccoli. I got lazy last night and didn’t want to wait for the oven so I tried it sauteed stove top with just oil. Doesn’t work so well…way too crunchy and not in the good way that roasting it gives it. Good luck with your camera learning. When I got my DSLR, I refused to shoot in auto and it took me a solid week of playing around in manual before getting decent shots. Anne’s posts have been great so far!

  2. Anna @ On Anna's Plate
    September 14, 2011 | 9:09 am

    Roasting cruciferous veggies really is the way to go. I think I could eat an entire head of roasted cauliflower in one sitting.

  3. Donna Phillips
    September 14, 2011 | 9:16 am

    I LOVE roasting veggies. My favorite is Brussels Sprouts. I also like to roast a medley of veggies such as sweet potatoes, turnips and Brussels Sprouts, then add pecans for the last 15 minutes. YUM! Thanks for the broccoli recipe!

  4. Hannah
    September 14, 2011 | 9:58 am

    In the words of Tina Turner, this (and roasted cauliflower and roasted green beans) is SIMPLY THE BEST.

  5. A Tablespoon of Liz
    September 14, 2011 | 10:19 am

    I’ve never had roasted broccoli before… I’ll have to try it, it looks so simple and delicious.

  6. Beverlee
    September 14, 2011 | 10:34 am

    In your statement “You can use fresh instead of frozen in this recipe, too, however the broccoli will have a soggy bite to it.” Do you mean that the fresh will be more soggy than frozen?? I have never roaster broccoli before and this sounds great. But I am not a big fan of soggy.
    thanks

    • Wannabe Chef
      September 14, 2011 | 10:37 am

      My mistake. That should read “frozen instead of fresh”. The fresh broccoli will definitely be better and crunchier. I’ll fix that now. Thank you for catching it!

  7. Liz @ Tip Top Shape
    September 14, 2011 | 1:26 pm

    Roasted broccoli is something that I make every weekend. It’s great to throw in salads, pasta, or just eat on its own! Love this recipe! It’s also good sprinkled with some sugar–a Carrots n Cake recipe, actually.

  8. Michelle @ Crazy*Running*Legs
    September 14, 2011 | 1:52 pm

    I have been obsessed with roasting broccoli (and cauliflower) lately — and adding some balsamic vinegar to it. It just has the best taste. Yum!

  9. rebecca lustig
    September 14, 2011 | 2:29 pm

    often your recipes are so simple (in that they don’t require a lot of ingredients) yet always SOOO satisfying. How does he do it?!

    • Wannabe Chef
      September 14, 2011 | 2:43 pm

      I hate having to get out a thousand ingredients from my pantry to make dinner, too. Glad my readers and I are on the same page.

      • rebecca lustig
        September 14, 2011 | 2:46 pm

        I have enough on my mind and to remember. 23432434 ingredients just leads to trouble. #isthatedible? (Yep, just hastagged on a blog comment)

  10. Kristina @ spabettie
    September 14, 2011 | 3:19 pm

    roasted broccoli is one of my favorites. this looks SO good right now… need to make some soon.

    your photos look great here, Evan! isn’t manual so much fun? I am not looking forward to losing my great summer light… 🙁

  11. Christine (The Raw Project)
    September 14, 2011 | 8:50 pm

    This looks like a perfect fall dish, so simple and comforting. Thanks! I got my DSLR last year too and am still learning more about shooting in manual. 🙂

  12. Pure2raw Twins
    September 14, 2011 | 9:27 pm

    love broccoli and love it roasted or steamed! we are still getting used to our camera and loving every minute behind the lens! and we agree with love the light that summertime brings!!!

  13. BroccoliHut
    September 14, 2011 | 9:41 pm

    Delicious! I usually get crunch from lightly fried garlic, but I love the sound of walnuts!

  14. Anne P
    September 18, 2011 | 9:03 pm

    Thanks for the link love 🙂

  15. elise
    September 25, 2011 | 11:29 pm

    mmmm…im thinking pine nuts may be awesome in this too.