Roast Broccoli & Chorizo
Roasting broccoli like most veg, really concentrates the flavour and takes it to another level. I also love how the chorizo releases it’s spicy juices to flavour the broccoli. Soo good!
enough for: 2
takes: 30 minutes or so
2 heads broccoli, chopped into bite sized chunks
2 chorizo or other spicy sausages, chopped
1 lemon, halved
aioli or mayo, to serve
1. Preheat your oven to 180C (350F).
2. Place broccoli, chorizo or sausage and lemon in a roasting pan. Drizzled with oil and sprinkle with lots of salt. Cover with foil and roast for 20 minutes.
3. Stir and bake uncovered for another 10 minutes or until the broccoli is tender and the chorizo or sausage is cooked.
4. Serve with lemon squeezed over and a bit dollop of aioli or mayo on top.
Variations
vegetarian – skip the chorizo or replace with 2 chopped red capsicum (bell peppers) and serve with a poached egg or a dollop of goats cheese, feta or ricotta. You could also replace the chorizo with chickpeas and smoked paprika.
vegan – replace chorizo with roasted almonds (just add at the end) and serve with hummus or tahini.
egg-free – use vegan mayo or replace with a creamy ricotta or goats cheese or hummus.
herby – serve with chopped parsley or basil.
more veg – serve on a bed of baby spinach or wilted greens. Or add other veg to the roasting pan like carrots, red peppers, parsnip or cauliflower.
different veg – cauli, asparagus, carrots (baby or chopped), small onions, red peppers, zucchini, eggplant or sweet potato.
more substantial (carb lovers) – toss in some cooked pasta. Or serve with tortillas, couscous or quinoa.
more substantial (low carb) – double the chorizo, be extra generous with the mayo and/or add a handful roast nuts (almonds or walnuts are awesome!) and some avocado.
short on time – pan fry broccoli and chorizo.
keto / ultra low carb – replace 1/2 broccoli with kale or baby spinach.
Waste Avoidance Strategy
broccoli – will keep for 2 weeks or longer in the fridge. Can be frozen. Best to chop before freezing for quicker defrosting.
chorizo – freeze it.
lemon – will keep for months in a plastic bag in the fridge.
aioli or mayo – unopened in pantry or in fridge once opened.
Prepare Ahead
Yes! Just cook as per the recipe but keep the mayo separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little oil.
Add to my Old Favourite Recipes
Made this for dinner last Sunday. I don’t eat much meat, but i had a huge Portobello cap and some homemade Pimento Cheese. I sprayed the vedge with olive oil and sprinkled with Turkish seasoning (salt, garlic powder,cumin, pepper, oregano, smoked paprika, cayenne and cilantro) and roasted until the ‘shroom was almost done. I filled it with Pimento Cheese, crumbled turkey bacon, sprinkled with Dukkah and roasted until the cheese was melted. Drizzled the broccoli with crema to serve. Thanks for the inspiration – it was delish!
ooh yum Linda!
I LOVE mushrooms – that sounds amazing
I’ve just made this for Friday night dinner, replaced broccoli with cauliflower as that’s what I had left in the fridge and served with a glass of Shiraz. It’s like a big bowl of deliciousness comfort food and easier than going out for takeaway as I didn’t have to take off my slippers and put on real shoes. Will definitely make this again.
oh wonderful Alexandra! Cooking in slippers is the best
Although I’m more of an Ugg boot woman myself 😉
Hope you have a cosy weekend
xx
Broccoli has always been one of my favourite vegetables and now I love it even more! I hadn’t tried it roasted until now but it was really tasty. I added some bell peppers too. Recipes where I can throw a few things in a pan and come back later are my favourite.
Me too Lynn!
Jx