One of the hardest things Erev Pesach is that - beside for all the work - we still need to eat. And while it's fun to eat up all the boxes of pasta you have in your pantry (need pasta ideas? click here
) I'm always looking for easy and quick vegetable recipe ideas for a side dish.
Looking through CookKosher I found a recipe for Broccoli and Cauliflower
roasted in the oven. I love sweet and salty (sugar and salt) dressing in lettuce salads so I was sure I would love in on my veggies.
Took minutes to prepare and best of all you can make it on Passover too! Mark this recipe for Passover and all year round.
Did I mention it may convert non-broccoli eaters to broccoli lovers? Yes, it's that good.
to view and print the recipe.
I made minor adjustments to the recipe. The original recipe called for 12 tablespoons of oil and I used about half of that amount. I also replaced the sugar with Splenda, for a dietetic version. Start off with a bag of frozen broccoli and a bag of frozen cauliflower. I used a bag that combined both. Hmm, I feel cheated. It seems like my bag has a lot more cauliflower and only some stems of broccoli. Next time I'll use a bag of each.
Mix the seasoning together. Then mix with oil.
Drizzle seasoning oil over the vegetables and roast in oven.