You can leave your seasoned chef skills at the door. This recipe is simply of a matter of roast, toss, and process. I’m all about the green leaf rolls – it allows me to get my veggies and greens all in one compact bite. A necessary element, however, is something that keeps all the chopped veggies and seasonings together, something creamy. This is why hummus is awesome, by the way, but I was leaning towards a lighter cream sauce made from white beans. As for something new that brings some roasted, earthy deliciousness – enter broccoli.
Broccoli: is packed with potassium, magnesium and calcium, which help regulate blood pressure, contains the recommended daily allowance of vitamin C, fights cancer, contributes to bone health with its vitamin K and calcium content, protects against sun damage, boosts the immune system with its beta-carotene, zinc and selenium, is high in fiber, promotes weight loss, improves vision, and prevents heart disease.
Roasted Broccoli and White Bean Spread
Cook Time: 20 minutes
Keywords: roast appetizer mezze side dish broccoli white beans
Ingredients
- 1 cup broccoli florets
- 1/2 tablespoon olive oil
- Dash of salt and pepper
- 1 can (15 ounces) white beans, rinsed and drained
- 2 garlic cloves
- Juice of 1/2 lemon
- 1/2 tablespoon extra-virgin olive oil
- Dash of salt and pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit. In a baking dish, place raw broccoli and drizzle with olive oil and season with salt. Bake for 20 minutes or until slightly tender. When finished, toss all ingredient in a food processor and blend until smooth. Serve as a dip or a spread or eat by the spoonful. Enjoy!
My presentation skills are a little lackluster today…
Bon Appetit!
xo Aylin
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