Add some kick to your festive meals with this Roasted Broccoli with Chilli recipe. Have it as a side on the big day or even as a side salad with cold cuts the day after.
Ingredients
3 large heads of broccoli or cauliflower or mixture of both broken into good sized florets (+ 6cm/2″)
2 red chillies deseeded and cut into thin rounds
125mL mixed sunflower/rapeseed and olive oil
Salt and freshly ground pepper
Parmesan to garnish
Instructions
Place the florets in a very large baking dish, spreading out well so that they are only one layer deep, allowing them to cook evenly and quickly.
Sprinkle over the chopped chilli (use less if you would like a little less ‘heat’). Pour over the olive oil mixture and mix all together well with your hands, ensuring when spread out again, the florets are only one layer deep.
Place at top of a pre-heated oven (250°C/475°F) so that florets cook quickly and brown. Make sure that edges are well browned but not burnt. This gives flavour to the dish. Under no circumstances cook until mushy – a little crunch is desirable in the veg.
Remove from the oven. Season to taste with sea salt and freshly ground pepper. If desired sprinkle over additional olive oil to give extra gloss and flavour to dish. Plus, add a handful of finely grated Paremsan.
Serve hot as a vegetable or allow to cool and serve as a salad. If desired sprinkle over very little of your favourite vinegar – I like balsamic or sherry vinegar – but equally good without it.
