Roasted vegetables. < yawn > Sure, why not? They’re easy to make and tasty enough, but damned by faint praise. When was the last time they thrilled you? On a menu, they’re usually the healthful choice rather than the one you expect to knock your socks off, and at home, the basic olive oil/salt/pepper/garlic toss isn’t exactly setting the world on fire. So it’s always nice to add a little pizzazz to them.
This Food & Wine recipe for roasted broccoli sounded promising on the pizzazz front. It’s roasted very simply, then tossed with a garlicky compound butter and broiled for a few minutes to brown the top. Because I didn’t have four pounds of broccoli, I worked with what was in my refrigerator, adding some carrots sliced on the diagonal to bulk up the dish, and messing around with the compound butter a bit. I ended up with a bagna cauda-inspired butter by blending in a little anchovy paste and some meyer lemon zest (though regular lemons will […]