I was having a little trouble getting my family to eat roasted broccoli, and then I tried a recipe over at Overtime Cook. Miriam’s recipe calls for tossing frozen broccoli florets with a lemon Dijon dressing and then throwing then in hot oven. It was a big hit.
Initially, I was a little dubious about the recipe. The only frozen vegetables that I really like are corn, peas and spinach. I thought the broccoli was going to have an unpleasant waterlogged texture. Fortunately, roasting the frozen broccoli seems to drive off excess water. While the resulting texture is not crisp it isn’t flabby either, and the flavor is excellent.
Another reason the recipe works is the use of a vinaigrette. Usually, when I roast vegetables, I use oil plus spices. I don’t add anything acid like lemon juice or Dijon mustard. It turns out that these ingredients add tremendous flavor. Obvious in retrospect, I know, but I didn’t think of it before.
After making the Dijon broccoli for a few weeks in a row, I decided to branch out a little and I came up with an Asian style twist on the recipe. Instead of a lemon Dijon dressing, I made a dressing with olive oil, soy sauce, rice vinegar, garlic, ginger and chili flakes. Also a big hit. This week I added in some sliced shallots and some smoked almonds (made from scratch with salt and smoked paprika).
You can, of course, make this with fresh broccoli.