With all of the sweetness going on around here, I think it’s time for some vegetable speak.
I. Love. Vegetables. What’s your relationship with them? Are you a lover? A hater? If you fall into the latter category, its prooobably time you start eating them. Our world is shifting from a strict “nutritionism” perspective (one where we’re reliant on pure, hard, scientific fact and we are bombarded with recommendations on supplements and how we should be getting specific vitamins/minerals in our diet), to more of a gastronomical, all encompassing attitude on food and how to eat.
Personally, I don’t torment myself with thoughts of how I’m going to get my B12, Riboflavin, Magnesium, and Selenium on any given day. I wanna relax when I’m eating. This shift makes me happy, and it’s definitely more chill and simple. Recently, I’ve become a Michael Pollan fan, the author of The Omnivore’s Dilemma, In Defense of Food, and Food Rules. Pollan’s thoughts can be summed up in a few short words: “Eat food. Not too much. Mostly plants.”
I agree. These days, fruits and vegetables are the bulk of my diet. Now, that’s most definitely not to say that I don’t eat a little bit of absolutely everything. Come on, I am a true hedonist. Food = pleasure! I just try my best not to have too much of it. Sometimes I do, and then I move on.
So yeah, you might think that sucks, eating mostly plants. But you are not going to be missing out on much. Vegetables are delicious and can be hedonistic, too. Bold statement, yes, but if they are cooked the right way, with a bit of fat, they are your perfect simple go-to side dish or main meal, if you want.
This broccoli is simple. It comes together in a snap and can be made on the fly. You can use this as your stable roasted vegetable recipe and substitute pretty much any vegetable here: carrots, brussel sprouts, mushrooms, peppers, potatoes, even. Get creative. Slow roasting them brings out and maximizes their taste and makes their flavors sing, as opposed to simple steaming or boiling. And (!) you’ll get your fiber, Vitamins A, C, D, E, K, Calcium, Iron, Magnesium, Potassium, Zinc, and Phosphorus. Not that that’s on our mind, though.
Simplest Roasted Broccoli
1 head of broccoli, chopped into florets (about 3-4 cups)
1 onion, sliced
1-2 tbsp olive oil
3 cloves garlic, minced
Salt and Pepper, to taste
Crushed red pepper, optional
Preheat oven to 400 degrees.
Toss broccoli florets and onion slices with olive oil, salt, and pepper. Spread on baking sheet. Roast for 15 minutes, take out from oven, and mix in garlic. Turn oven temperature down to 325, and roast an additional 15-20 minutes.