ADVERTISEMENT
Introduction:
If you're on the hunt for a nutritious and savory side dish that packs a punch, look no further than Creamy Baked Broccoli with Tomatoes and Kale. This dish combines the rich, earthy flavors of roasted broccoli and kale with the juicy sweetness of tomatoes. Topped with a velvety cream sauce, it makes for a healthy yet indulgent addition to any meal. Whether you're enjoying it on its own or as an accompaniment to a main course, this recipe is sure to become a staple in your kitchen.
Ingredients:
2 cups of broccoli florets
2 cups of kale, torn into bite-sized pieces (stems removed)
1 cup cherry tomatoes, halved
1/2 cup heavy cream or coconut cream (for a dairy-free option)
1/4 cup grated Parmesan cheese (optional for a dairy-free version)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional for a kick)
Salt and black pepper to taste
Fresh herbs (like basil or parsley) for garnish
Directions:
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Veggies: Toss the broccoli florets and torn kale leaves in olive oil, garlic powder, salt, and pepper until evenly coated. Spread them out evenly on the baking sheet.
Roast the Veggies: Roast the vegetables in the oven for about 20 minutes, or until the broccoli is tender and slightly crispy around the edges, and the kale is crispy but not burnt.
Prepare the Cream Sauce: While the veggies are roasting, heat the heavy cream (or coconut cream) in a saucepan over medium heat. Stir in the grated Parmesan (if using), and season with salt, pepper, and crushed red pepper flakes. Stir occasionally until the sauce is smooth and heated through.
Assemble the Dish: Once the veggies are roasted, remove them from the oven. Add the halved cherry tomatoes to the baking sheet, and drizzle the creamy sauce over the roasted vegetables.
Return to Oven: Place the baking sheet back in the oven and bake for an additional 10-12 minutes, or until the tomatoes soften and the cream sauce begins to bubble.
Garnish and Serve: Once the dish is finished baking, remove it from the oven and let it cool for a couple of minutes. Garnish with fresh herbs like basil or parsley before serving.
Serving and Storage Tips:
Serving: This dish is fantastic as a side to grilled chicken, roasted meats, or even as a vegetarian main when paired with quinoa or rice. Serve warm and enjoy!
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave until heated through.
Variations:
ADVERTISEMENT
