Wednesday, October 3, 2012

Roasted Chile-Garlic Broccoli

The other night I made this Shredded Chicken with Chiles recipe for dinner, and served it over rice. I had broccoli to make as our veg, something I wouldn't normally make with a Mexican-inspired dish, so I decided to just roast it. However when I was tossing it with the olive oil, I decided to throw a few more things in so it would work well with the chicken - and it did!

I tossed one large head of broccoli (chopped into florets) with approximately 2 tbsp olive oil, 1/2 tsp chile powder, 1/8 tsp chipotle chile powder (a tsp of adobo sauce from a can of chipotle chiles would probably work well too - mix it up with the oil) 2 cloves of garlic sliced into thin rounds, and 1/4 tsp Kosher salt. I roasted the broccoli on 375 for about 12-14 minutes. When I took it out of the oven, I crumbled some fresh cheese over it.

Loved this! I'm so glad I added the chipotle chile powder in addition to the regular chile powder; the chipotle flavor added just a touch of smokiness. I will definitely make this one again when I'm looking for a veggie side for Mexican inspired meals.

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