Coleslaw can be a rather sad dish at times. It’s the ubiquitous side kick at cookouts and BBQs, becoming increasingly soggy and wilted as it gets passed over in favour of the burgers and hot dogs. But done right, coleslaw can be be a crisp and refreshing side dish that can hold its own. Not drowning it in mayo is the first step in making a decent slaw. And the addition of some Sriracha or other spicy sauce can take it to a whole new level. Read more
Broccoli is one of my favorite vegetables, and this roasted broccoli recipe is my all-time favorite way of preparing it. It’s easy enough to be part of a weeknight meal but special enough to make a perfect side dish for Thanksgiving. If you’re still trying to come up with side dishes for Thanksgiving dinner, or if you’ll be serving vegetarians, roasted broccoli is a great choice.
4 Tbsp unsalted butter, softened
2 garlic cloves, minced
3/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
2 pounds broccoli, cut into long spears and stems peeled
4 Tbsp extra-virgin olive oil
Preheat the oven to 425°. In a small bowl, mash the butter with the garlic and cheese until smooth; season with salt and pepper.
Spread the broccoli spears on a large rimmed baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast for 10 to 15 minutes, stirring once, until the broccoli is crisp-tender and browned on the bottom.
Preheat the broiler. Drop small spoonfuls of the butter mixture all over the roasted broccoli. Broil 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.