When people ask me my favorite vegetable, I have a hard time narrowing it down (yes, people have actually asked me this question…I’m that cool). In general, I have a hard time picking food on a menu. Curse of a not-picky-eater. I think I get at least one eye roll when I go out to eat with friends or Andrew. Despite countless hours (no exaggeration) perusing menus prior to eating out, I rarely know what I want to order at a restaurant.
It usually goes like this:
Other person: “Do you know what you want?”
Me: “I don’t know, I’ve narrowed it down to about 5 things.”
Other person: [first eye roll]
Waitress: “Are you guys ready to order?”
Me: [panic-stricken face] “Ummmmmmmmmm, well what are your favorite things on the menu”
Waitress: [Lists off a few favorites, none of which I had noticed previously]
Other person: [second or third eye roll]
Me: “Okay, I’ve narrowed it down to [item A] and [item B]…surprise me”
Other person: [third or fourth eye roll]
This is the curse of loving all food, wanting to try the entire menu, reason why I love tapas restaurants.
So after all is said and done, when I cook at home I try to create recipes that are flavorful and simple. Flavor does not have to come at a price, high-calorie load, or a lot of fuss for that matter. This recipe is the perfect example. Minimal ingredients. Low-calorie. Bursting with flavor. Nutritious combination. Broccoli is high in Vitamin C, Fiber, and cancer-fighting properties, while tomatoes, provide additional Vitamin C and antioxidants. This is a great side dish to add to any protein main or to just chow down on as a snack.
P.S. still not sure what my favorite veggie is, but broccoli sure is up there on the list.
As always,
Bon Appeteek
Prep time: 0 minutes
Cook time: 10 minutes
Servings: 4
The Players:
12 oz broccoli florets, rinsed
10.5 oz cherub tomatoes, rinsed (alternatively any cherry or grape tomatoes)
1 T worcestershire sauce
1-2 t garlic powder (alternatively 2 garlic cloves, minced)
1/2 t dried chili flakes
optional sea salt and cracked pepper
The Rules:
- Over medium-high heat, in a medium-sized skillet coated with non-stick cooking spray, sauté broccoli florets and worcestershire sauce for 3-5 minutes.
- Reduce heat to medium and add the tomatoes, garlic, and chili flakes to the skillet. Cook an additional 3-5 minutes until tomatoes are heated, but not bursting.
- Adjust seasoning and add salt and pepper if desired. Serve warm. (Note: I did not add salt and pepper)
