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This quick and easy to prepare veggie side dish will be the star of your next meal. Thai Chili Roasted Broccoli is a snap to make and loaded with incredible flavor.
Incorporating more veggies into our diet and making them appealing to our kids has always been a big focus in this house. When my boys were little, I found roasting veggies and adding flavors they enjoyed went a long way in making vegetables palatable to them. Roasting enhances the natural sweetness in vegetables and it’s easier to reach that perfect crisp-tender result versus other methods of preparation. My efforts paid off because I now have four grown veggie lovin’ men that I’ve set out upon the world.
Regardless of your method of preparation, there’s the equally important matter of adding flavor. I’m excited to be sharing an excellent way to do that today that involves no extra work for you and even allows the kids to get involved in the process. Recipes like this Thai Chili Roasted Broccoli can easily become part of your nightly routine with the new line of Marzetti® Veggie Drizzle™ Finishing Sauces. I had an instant connection to the sweet and mildly spicy Thai Chili flavor.
It is the perfect flavor companion for roasted broccoli.
The first step in roasting broccoli is cutting the florets from the stalk. I slice the larger florets in half, lengthwise, to create a flat surface which will help to give them a nice, roasted, surface and will also mean less time in the oven. Give the florets a good rinse and drain them well.
Spread the broccoli out on a large rimmed baking sheet. If it’s a bit wet, blot it dry with paper towels.
Drizzle with a couple of tablespoons of olive oil. Toss it around with your clean hands until the broccoli is lightly coated.
Roast the broccoli in a preheated 425 degree oven for 5 minutes and then carefully stir and flip it with a spatula. Return to the oven for an additional 10 minutes or until cooked to your liking. I recommend watching it closely towards the end of the cooking time and pulling it out of the oven as soon as it’s fork tender to avoid over cooking.
Transfer the roasted broccoli to a serving dish and grab your bottle of Marzetti® Veggie Drizzle™ Finishing Sauce in the Thai Chili flavor.
You can add the sauce yourself or let everyone add as much as they’d like to their own plate.
There are four delicious flavors of Marzetti® Veggie Drizzle™ available that range from 20 to 45 calories per serving and offer endless creative combinations for use. You can easily pull of Garlic Parmesan Roasted Potatoes, Honey Balsamic Carrots, Lemon Basil Green Beans, or an endless variety of other choices.
You could even set the bottles right on the dinner table and let the kids choose how to flavor the veggies you serve each night. They won’t be able to resist topping their cooked veggies with dollops of their favorite flavor. Putting the ball in their court is a great way to get them interested in trying new veggies and new flavors on their own terms.
I was happy to see all four varieties in the produce section near the packaged pre-cut veggies on my last trip to the grocery store.
Thai Chili Roasted Broccoli
- 2 heads of broccoli
- 2 to 3 tablespoons olive oil or as needed
- Marzetti® [url]Veggie Drizzle∞http://izea.it/l6ROg[/url]™ Thai Chili Finishing Sauce as needed
- Preheat oven to 425 degrees F.
- Cut broccoli into florets and cut the larger florets in half through the middle to create a flat surface. Rinse and drain well. Place broccoli on a large rimmed baking sheet and toss with olive oil.
- Place baking sheet in the preheated oven and roast for 5 minutes. Use a spatula to toss broccoli, spread it back out in an even layer, and return to oven for an additional 10 minutes or until fork tender.
- Transfer roasted broccoli to a serving platter and top with Marzetti®