BHG Delish Dish

Stirring Up Ideas In The Kitchen

When I am rushing to get things ready for a dinner party, I often want to make a couple sides that can be served at room temperature to save oven space and time at the last minute.  I adapted this BHG broccoli recipe by adding chickpeas and feta – it’s a super easy (and very tasty) vegetarian side. I prefer my broccoli roasted because I love the crispy edges- I could eat this stuff like popcorn (well, almost!)

Roasted Broccoli with Chickpeas and Feta

Ingredients:

  • 1 pound broccoli, trimmed and cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 1/4 teaspoon coarse sea salt
  • 1 (15 oz.) can of chickpeas (a.k.a. garbanzo beans)
  • 1/2c crumbled feta

Directions:

1.) Lay your broccoli florets on a baking sheet. Drizzle with 2 T of the olive oil and a pinch of sea salt. Roast at 450 degrees F for 10 to 15 minutes, until the edges become slightly brown and crispy.

2.) Let the broccoli cool for 5 minutes then combine in a bowl with the feta, drained chickpeas and remaining 1 T olive oil. Toss and salt to taste. Serve warm or at room temperature.

 

Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog and soon-to-be cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.

 

One Response to “ Roasted Broccoli with Feta & Chickpeas ”

  1. [...] By Erin Gleeson,  The Forest Feast, http://www.theforestfeast.com. Find this recipe with more photos via the BHG blog, Delish Dish. [...]




© Copyright , Meredith Corporation. All Rights Reserved | Privacy Policy | Data Policy | Terms of Service | AdChoices