I’m going to be starting a blog event next month. In a nutshell, this will be a vegan event for recipes that are favorites at your house. The only rule, in addition to the recipe needing to be vegan, is that you have made the recipe three times or more. I’ll make a formal announcement with more details on April 1.
Jacqueline of The Food Blog Diary already has the details, of course. Are you following The Food Blog Diary? If you’re not, you should be. Jacqueline has put together a great resource for food bloggers and anyone who loves to read food blogs. If you’ve ever struggled to find and keep up with all the food blog events out there, you won’t need to anymore, as she’s done the work for you.
This recipe won’t be eligible for my first event as I’ve only made it once, but I have no doubt that I’ll be entering it later on this year. I can’t believe it’s taken me this long to try roasted broccoli, but now that I have, I know I’ll be making it again and again. It’s that good. This is a great recipe for really busy nights, too, as it’s quick and almost impossible to mess up.
Soy-Sesame Roasted Broccoli
1 tablespoon soy sauce
2 tablespoons olive oil
2 teaspoons toasted sesame oil
1/4-1/2 teaspoon red pepper flakes
2 crowns of broccoli (about a pound), cut into florets
Preheat oven to 450 F. In a small bowl, whisk together soy sauce, oils, and red pepper flakes. In a medium bowl, toss broccoli with soy sauce mixture. Spread in a single layer in a roasting pan and roast for 10-20 minutes, tossing once about half way through cooking. (I roasted mine for 15 minutes, but it looked pretty tasty at 10.)