The beauty of this recipe is that it is healthy, crunchy, colorful and a bit spicy. The crunch comes from both the roasted broccoli and the toasted hazelnuts, the spice from roasted sliced red chiles, and a bit of creamy decadence from crumbled blue cheese. I adore gorgonzola cheese, but any quality blue cheese like a Roquefort would do just fine.
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Broccoli with Hazelnuts, Gorgonzola & Red Chiles
Ingredients:
- 1 large head of broccoli, separated into florets
- olive oil
- salt and pepper
- 1/2 large red onion, sliced
- 1 red chili pepper, thinly sliced
- Gorgonzola cheese, crumbled
- Toasted hazelnuts
Directions:
- Preheat the oven to 375 degrees. Spray a baking sheet lined with foil or parchment with olive oil spray. Arrange the sliced onion, peppers and broccoli in a single layer on the baking sheet. Drizzle with 1 Tablespoon of oil and season with ½ teaspoon salt and a grinding of pepper.
- Roast in the preheated oven for 18-20 minutes or until the broccoli is lightly browned. Serve the warm veggies with crumbled blue cheese and a handful of toasted hazelnuts.
Tagged: blue cheese, broccoli, Gorgonzola cheese, hazelnuts, red chiles, red chili pepper, red onion, roasted broccoli, roasted vegetables, side dish, vegetarian side dish
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