I was in the mood last night for a twist on our commonly eaten roasted broccoli. The whole family loves roasted broccoli, the kids fight over the seconds, but sometimes (most of the time) I get bored making the “same old thing” even when I really like it. Tonight I decided to step out on a limb and change-up the seasonings.
Have you cooked with broccoletti? It is fun because it looks fancy and tastes great. I’m not sure how exactly the taste varies from broccoli, but I would say it has a bit different texture and a more mild flavor. A 2 pound organic bag is sold at Costco so now and then I veer from the normal bag of broccoli and go for this. I’m always glad when I do!
Tonight I roasted it at 425 and before roasting I drizzled on olive oil mixed with chili and garlic powder. When it was done roasting I squeezed half of a lime over the top. I thought it was really good and appreciated a different flavor with my meal, but the kids didn’t agree with me. They thought it was too sour. So I began thinking, is it worth it to switch up the veggies that they are guaranteed to eat for something I am less bored with? I don’t know the answer to this question, but either way, I was happy for the flavor change. It tasted fresh and would be great paired with something Mexican or grilled steaks or chicken.
Chili and Lime Broccoletti
- 2 cups broccoletti, washed and ends trimmed
- 1-2 Tbs. olive oil
- 1/2-1 tsp. chili powder
- 1/2-1 tsp. garlic powder
- 1 tsp. kosher salt
- fresh ground pepper
- juice from 1/2 a lime
Preheat the oven to 425. Arrange broccoletti on a baking stone or foil lined baking sheet.
In a small bowl combine the olive oil, chili powder, garlic powder, and salt. Stir to combine and drizzle over the broccoletti. Top with freshly ground pepper.
Roast for 8-10 minutes, or until the edges are slightly brown and the broccoletti is to your desired doneness. Squeeze the juice of half a lime over the top and sprinkle a touch more kosher salt.