Nutty Roasted Broccoli

A lot has changed since I started this blog 11 months ago. Personally, I think I’ve become a better blogger. I got my first DSLR camera for Christmas last year. At the time I didn’t know how to use it; hell, I’m still learning how to use it. I shot in auto-mode for so long that I’m just getting around to teaching myself to shoot in manual, which I’m enjoying more and more.

Even though my photos and writing may have changed, my recipes and the way I eat really hasn’t. Case in point: I made this broccoli last year and blogged about it, and I’m still making it today. I thought it deserved a new post, one that makes it look as great as it tastes. If you’ve never tried roasted broccoli before, you’re really missing out. It’s tender and earthy with a nutty flavor—like no other broccoli you’ve ever eaten. Toasted walnuts add a nice added crunch and compliments the flavor.

You can use frozen instead of fresh in this recipe, too, however the broccoli will have a soggy bite to it.

Nutty Roasted Broccoli

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(makes 4 servings):

• 3 cups fresh broccoli florets
• 3 Tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 cup walnuts, crushed and toasted

Method:

1. Preheat your oven to 375 degrees.
2. Lay the broccoli florets out in a single layer on a baking tray.
3. Pour the oil on top and sprinkle on the salt. Toss a few times with your hands.
4. Roast in the oven for 30 minutes.
5. When the broccoli’s done, take the tray out of the oven and add in the walnuts. Toss to distribute. Serve hot.

Seriously, what was I thinking photographing in automatic all Summer when the lighting is best? I’m just learning more and more about aperture thanks to Anne’s guest post, and it’s like seeing through a whole new lens. It’s definitely worth the read to any photo enthusiasts.