Certainly! Let’s dive into the delightful world of Mexican Roasted Garlic & Broccoli, a dish bursting with flavor and nutritional goodness. Don’t let the abundance of garlic intimidate you; it’s the star of the show alongside vibrant broccoli florets, creating a mouthwatering symphony of taste and texture. Perfect for a satisfying lunch or a wholesome snack, this recipe is a testament to simplicity, health, and the rich culinary heritage of Mexico.
Recipe Overview:
- Name: Mexican Roasted Garlic & Broccoli
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Description: A delectable dish where roasted garlic meets crisp broccoli, serving as a delightful side to Carne Asada or as a standalone healthy treat.
- Recipe Category: Lunch/Snacks
- Keywords: Vegetable, Mexican, Vegan, Low Cholesterol, Healthy, < 60 Mins, Easy, Inexpensive
- Aggregated Rating: 5 stars
- Review Count: 11
Nutritional Information (per serving):
- Calories: 98
- Fat Content: 2.8g
- Saturated Fat Content: 0.4g
- Cholesterol Content: 0mg
- Sodium Content: 369.1mg
- Carbohydrate Content: 15.8g
- Fiber Content: 0.7g
- Sugar Content: 0.4g
- Protein Content: 5.7g
Ingredients:
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 9 cups broccoli florets
Instructions:
-
Preheat and Prepare: Begin by preheating your oven to 475°F (245°C). Lightly oil an 8-10″ square baking pan to prevent sticking.
-
-
Roast the Garlic: Place the garlic cloves in the prepared baking pan and drizzle with olive oil. Ensure the cloves are evenly coated. Roast in the preheated oven until the garlic just begins to brown, approximately 20 minutes. Be cautious not to overcook, as burnt garlic can impart a bitter taste.
-
Blanch the Broccoli: While the garlic is roasting, bring a large pot of water to a boil. The pot should be large enough to comfortably hold the broccoli. Once the water reaches a rolling boil, add the broccoli florets and cook for 3-5 minutes. The goal is to heat the broccoli through while retaining its crisp texture.
-
Shock and Drain: Quickly drain the cooked broccoli and plunge it into a bowl of ice-cold water. This step, known as shocking, halts the cooking process and helps preserve the vibrant green color of the broccoli. Once cooled, drain the broccoli and repeat the process for optimal results.
-
Prepare the Sauce: In a shallow bowl, combine the soy sauce and sesame oil, mixing until well incorporated. This savory-sweet sauce will complement the roasted garlic beautifully, infusing the broccoli with layers of flavor.
-
Combine and Serve: Once the garlic is roasted to perfection, remove it from the oven and add it to the bowl of sauce. Stir gently to coat the garlic in the flavorful mixture. Next, toss the blanched broccoli with the garlic sauce until evenly coated.
-
Serve and Enjoy: Transfer the Mexican Roasted Garlic & Broccoli to a serving dish and marvel at the vibrant colors and enticing aromas. Whether enjoyed as a side dish alongside Carne Asada or as a standalone snack, each bite promises a delightful burst of flavor and a nourishing dose of nutrients.
Culinary Tips:
- For a touch of heat, sprinkle red pepper flakes over the roasted garlic before baking.
- Garnish the finished dish with toasted sesame seeds or chopped cilantro for added texture and freshness.
- Don’t discard the garlic-infused olive oil leftover from roasting; it makes a delicious dipping sauce for crusty bread or a flavorful addition to salad dressings.
Conclusion:
In conclusion, Mexican Roasted Garlic & Broccoli is a culinary masterpiece that celebrates simplicity, health, and the vibrant flavors of Mexican cuisine. With just a handful of ingredients and minimal preparation, you can create a dish that’s as visually stunning as it is delicious. Whether you’re cooking for a crowd or simply treating yourself to a wholesome snack, this recipe is sure to delight your taste buds and leave you craving more. So don’t hesitate to embrace the garlic and indulge in the irresistible charm of this Mexican-inspired culinary creation.
