Saturday, June 1, 2013

Sizzled Garlic Broccoli with Red Pepper Pesto

Here's a fun, easy way to tackle broccoli as a side dish. Sizzling combines the aspects of roasting and steaming, so you get the best of both worlds.

I'm so excited that summer is approaching. Many more delicious vegetables are coming into season, and I'm looking forward to finding ways to be a more of a deconstructivist when it comes to recipes. That'll have to be a challenge for the next blog (which is coming up really soon, because I was really late posting this one despite cooking it almost a week ago!)

Anyway, this recipe is much more straightforward, but so delicious.

There's a risk with steaming broccoli of it becoming too water-logged, but the sizzling process allowed it to be crispy but fresh.

The garlic browned first, giving the broccoli a great platform on which to sizzle. Like a nice garlic coat to make you feel kicky.

The roasted red pepper pesto was simple, though I added a bit of sriracha and honey to round it out.

Once the broccoli was sizzled, I tossed it with the garlic and pesto and served it alongside the lemon chicken and rice & beans that my boyfriend made. Teamwork!

Sizzled Garlic Broccoli with Red Pepper Pesto

Red Pepper Pesto:
2 red peppers
1/2 cup basil, roughly chopped
1/4 cup olive oil
2 teaspoons lemon zest
1/4 cup grated parmesan
1 teaspoon sriracha
1 tablespoon honey

2 head broccoli, trimmed and chopped into florets
3 cloves of garlic, thinly sliced
2 tablespoons olive oil
1 cup water
1 teaspoon red pepper flakes

1. Preheat oven to 450. Add red peppers and roast for 10 - 15 minutes, until significantly blackened on the outside. Remove from oven and let rest until cool enough to handle. Cut off stem and peel pepper. Cut in half and deseed. Then cut flesh into strips and add to food processor.
2. Add remaining pesto ingredients to processor and...process.
3. In a large heavy saucepan, heat up two tablespoons olive oil over medium high. Add garlic sliced and cook 3 -4 minutes until lightly browned. Remove garlic from saucepan and set aside.
4. Add broccoli florets to pan, along with water and red pepper flakes. Stir to combine. Then cover the pan and cook the broccoli--uncovering and stirring occasionally--until water is evaporated and broccoli is tender and slightly browned.
5. In a large bowl, toss together broccoli, garlic slices, and red pepper pesto. Serve!

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