Teriyaki Roasted Broccoli

The search continues for broccoli that both My Boy (er… young man…. almost 15!) and I both like.  Mr. Bigg Sis is not at all picky, (one of his many fine qualities), but ever since I was pregnant with My Young Man broccoli has fallen to the bottom of my vegetable list.  But it is SO very good for you that I simply can’t forget about it.  I have roasted broccoli before to good effect, but My Young Man was not sold on plain roasted broccoli.  He does love Asian flavors however and perhaps the combo of flavor and roasting would please us both!

I decided to try a teriyaki sauce and a google of said delicacy led me quickly to an easy version from allrecipes.com:

2/3 cup soy sauce
1/4 cup cooking sherry
2 tablespoons white sugar
1 teaspoon ground ginger
1 clove garlic, minced

I cut the sugar in half and used vermouth instead of sherry because I recently substituted vermouth for madeira and figured that would work here as well.  I also used granulated garlic because I was out of fresh, but normally would definitely opt for fresh whenever possible.

To make teriyaki broccoli, preheat oven to 400.  Cut broccoli in bite sized chunks.  Mix teriyaki sauce and toss  with broccoli.  don’t over do the amount of sauce.  It should be a light coating on the broccoli.  Pour onto a baking sheet and roast for about 15 minutes – checking at 10 minutes for your preferred level of done-ness / tenderness.

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The brown you see on the broccoli is teriyaki sauce sunk in – not burning.

And if you are chopping and roasting, might as well throw in a pan of red potatoes cut in fry-like shapes, and roasted with oil, salt and pepper.  For me, I then know that My Young Man will enjoy something on the plate!

I also had some chicken and doused that with teriyaki and baked at 400 for about 15 minutes.  One oven, 3 dishes, reduced stank, happy eaters.  My Young Man says this is the best way he has ever eaten broccoli (although he still wouldn’t choose it over potatoes).  Any positive comment about broccoli is a very welcome thing and noted as a success!

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Other broccoli dishes?

Broccoli Meatballs
Vegan Broccoli Cheese Soup
Broccoli Burgers
Bok choy & Ginger & Broccoli

And just in case you are new to our blog…. We can help you meet your goals to eat healthier and feel better.   Follow our gentle, sensible “Baby Steps to Better health: A Guided Journey in Healthier Eating”  Great for you or someone you love 🙂

 

 

Very Roasted, No Stank Broccoli

Wow – what an invitation, huh? What is stank anyway?  You know, it’s just a variation of stink.  Reach back into your Christmas time trivia and recall the Grinch song:

“The three words that best describe you
are as follows
And I quote
Stink, Stank, Stunk”

Of course Mr. Grinch has garlic in his soul which is in his favor… but really – broccoli…. cabbage, kale, cauliflower and all of the incredibly healthful cruciferous vegetables do carry a bit of a stank with them.  I noticed it very strongly when pregnant with my son who despises broccoli, and have never fully appreciated it since.  I still eat it, it’s available and a gift of nutritious abundance – so I make my son eat it as well.  For awhile he offset that stank by putting ketchup on it (bleah!).  Now he reports that he prefers it steamed rather than cooked in the microwave… but he still doesn’t like it.

So when Snack Girl posted a recipe for broccoli that had her 6 year old begging for more I HAD to give it a try.  For my son’s sake.
Okay, for mine!  I’ve missed enjoying broccoli and if it works for him (always a dubious prospect when it comes to broccoli, asparagus or brussels sprouts) then so much the better.

downloadWhat is so different about this broccoli?  You throw it into the nearest volcanic vent, into the fires of hell…. or if you don’t have access, you roast it at 500 degrees.  That’s right 500 degrees.  I confess this was a new setting for me.  This setting could reveal dirt on the dial for those that have ovens with dials on them.  My little digital window said “Are you sure?” as I approached that lofty number.  And I said – “Of course I’m sure!  Why didn’t I realize earlier that you could heat blast the stank out of broccoli?”  Can’t wait to try it on brussels sprouts!

The other trick is to put a little sugar on it.  “AHA!” you say smugly. It’s the sugar, not the heat.  Well, it’s only a teaspoon of sugar for 2 pounds of broccoli, so I’m thinking that is not really the stank-remover.  It was indeed the fiery furnace.

We have shared Snack Girl offerings in the past and I recommend her as a source of common sense recipes and changes for folks that are not as interested in losing animal products from their diet.  I did not adapt her recipe much other than I cut the broccoli smaller (in hopes that would help number only son to try it with an open mind), and I used brown sugar instead of table sugar and avocado oil instead of olive.  I recommend that you use a high heat oil….. because this is really high heat!  And maybe your oven gets a little cleaner while these bad green boys lose their stank 🙂

Snack Girl’s Roasted Broccoli
(makes 4 servings)

2 pounds broccoli crowns
2 tablespoons extra virgin olive oil (I used avocado)
1/2 teaspoon salt
1 teaspoon sugar (I used brown sugar – packed)
ground black pepper (optional – I opted out)

Preheat oven to 500F.  Place sheet on the lowest rack of the oven while oven heats up.

Cut crowns into 4 wedges LENGTHWISE (I cut smaller pieces – see above). Place broccoli in bowl and add oil, salt, sugar, and pepper to taste (optional). Toss to combine. When oven is heated, place broccoli on baking sheet and roast for 11 minutes (until slightly browned). Serve and enjoy!

20150427_184136This was very yummy.  My son was not enamored of this, but he did not make a face and he had to admit a little of the stank was gone.  I think he’ll come around, but I was sold.  I will do this again and again, and as I said before – I can’t wait to try it on Brussels sprouts.  As long as Brussel doesn’t mind 😉