A twist on a favorite side dish takes on new depth of flavor with roasted vegetables and the addition of bacon all tossed in a flavorful sauce!
I wanted to bring you a quick post with a great recipe for a side dish. I've had a heavy heart over the past several weeks with all that is happening across the county and one way I like to comfort and nurture those around me is through my love of cooking.
It's the first week in June and the unofficial start of summer, and with that comes lots of outdoor dining. We love to grill and eat outdoors and today I wanted to share with you a great side dish that goes along any sort of main dish. We often overlook the side dishes but they are equally important and should balance your meal.
This is a simple dish of roasted broccoli and onions, that is topped with pieces of bacon for a smokey flavor. Roasting your vegetables brings out deeper flavors which make this dish pop. And who can't resist bacon? Everything's better with bacon as they say and this dish is no exception. Top this with a creamy sauce bursting with flavor and you have a winner of a side dish.
We ate this with some grilled chicken, crusty bread, a green salad and whit wine. It would be equally perfect with fish, beef or pork. It's also a great potluck treat, so keep that in mind once we are able to enjoy parties again.
This does require you to turn on the oven for about 30 minutes. You might want to try this dish now before the summer heat hits full force and the oven is a no-no! Remember, simple, fresh ingredients is all it takes to make a wonderful dish.
Enjoy and be safe!
Roasted Broccoli Salad with Bacon
serves 6
1/4 cup olive oil
2 bunches broccoli, florets separated
1 small red onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons whole milk
1 teaspoon granulated sugar
1 teaspoon paprika
3 tablespoons chopped fresh parsley
Preheat the oven to 425 degrees F.
Toss the broccoli florets and red onion with the olive oil. Season with salt and pepper and place on a sheet pan.
Roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.
Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.
For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, seasoning with salt and pepper and stir until blended.
Add the bacon and the remainder of parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. (You will have left over dressing!) Serve at room temperature.
adapted from: Foodnetwork.com
It's the first week in June and the unofficial start of summer, and with that comes lots of outdoor dining. We love to grill and eat outdoors and today I wanted to share with you a great side dish that goes along any sort of main dish. We often overlook the side dishes but they are equally important and should balance your meal.
ROASTED BROCCOLI SALAD WITH BACON
This is a simple dish of roasted broccoli and onions, that is topped with pieces of bacon for a smokey flavor. Roasting your vegetables brings out deeper flavors which make this dish pop. And who can't resist bacon? Everything's better with bacon as they say and this dish is no exception. Top this with a creamy sauce bursting with flavor and you have a winner of a side dish.
We ate this with some grilled chicken, crusty bread, a green salad and whit wine. It would be equally perfect with fish, beef or pork. It's also a great potluck treat, so keep that in mind once we are able to enjoy parties again.
This does require you to turn on the oven for about 30 minutes. You might want to try this dish now before the summer heat hits full force and the oven is a no-no! Remember, simple, fresh ingredients is all it takes to make a wonderful dish.
Enjoy and be safe!
Roasted Broccoli Salad with Bacon
serves 6
1/4 cup olive oil
2 bunches broccoli, florets separated
1 small red onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons whole milk
1 teaspoon granulated sugar
1 teaspoon paprika
3 tablespoons chopped fresh parsley
Toss the broccoli florets and red onion with the olive oil. Season with salt and pepper and place on a sheet pan.
Roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.
Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.
For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, seasoning with salt and pepper and stir until blended.
Add the bacon and the remainder of parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. (You will have left over dressing!) Serve at room temperature.
adapted from: Foodnetwork.com
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