Chillin at home tonight...just listening to music (70's, Classic R&B, Classic Rock, or Current Hits...just as long as it's GOOD music!), and cooking something. I really, really wasn't in the mood for meat tonight, so I made Roasted Broccoli and Tomato with Crunchy Almonds and Melted Cheddar Cheese, which I put over tri-color spaghetti (Ronzoni makes it - carrot, spinach, tomato - pasta blend).
I first saw this recipe made for the kids I volunteer with, at the "Snacktivities" program through New York Cares. I was kind of surprised how much they loved it, and some even asked for seconds! It felt good to see kids eating such healthy food. So here's how I made it...
A. I washed, trimmed, dried, and cut up fresh broccoli and put it in a pan. I combined the broccoli with diced tomato, one clove of grated garlic, olive oil, and fresh ground black pepper. I also added a bit of red pepper flakes for a little zing. This all goes in a 450 degree oven for 15 minutes or until a knife goes easily into the broccoli. The broccoli will be a little brown also at that point...Yum.
B. I took the pan out, gave it a stir, and added chopped almonds and shredded cheddar cheese on top...back into the oven for another 8 minutes or until the cheese is melted. I use Cabot's 50% Reduced Fat, Sharp Cheddar Cheese. It's delicious and you won't notice the other 50% missing! Cabot's cheese has no growth hormones and is gluten free, lactose free, and is Kosher.
The broccoli and tomato take on a sweet, caramelized flavor when roasted which I think is yummy. Combined with the slight nutty crunch of the almonds, and the melted cheesy gooey-ness of the cheese...Please believe me, it's good!
I hope you give it a try. I would love to hear if you try this, or any other recipe I post on my blog...please feel free to comment or e-mail me. Thanks, and enjoy!
