Tonight was the first time I’ve cooked since I got sick. Surviving on take-out, meals cooked by the babysitter, and lots and lots of soup, it felt good to get back into the kitchen. Although I’m still taking it slow, for fear of going backwards. It would have felt even better if BOTH my kids ate dinner tonight. Madeline demolished her plate. Haven’t seen her eat like that in forever. Nick just pushed everything around and ate broccoli.
Whatever.
Because I’ve been subsisting largely on clear soups and saltines, to say I’ve been craving something green lately would be an understatement. And, well, it doesn’t get easier or better than roasted broccoli. And it’s a crowd favorite, so there’s that. Neither of the kids will eat mushrooms (yet), so when I made this dish, I put aside some roasted broccoli for them, before adding the mushrooms for me.
As long as you can roast vegetables, this recipe is dirt simple to make. And if you can’t, well, it’s time to learn because roasting anything makes it better.
Swear.
A couple ingredients mixed together for the dressing, add to roasted broccoli (oven at 425, single layer of bite size pieces, drizzle of extra virgin olive oil, twenty minutes) and grilled portobello mushrooms, and you have yourself a completely guilt-free, full-on flavor side dish that will be hard to pass up.
Well, unless you hate portobellos… And then there may be no hope.
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