40 - 45 minutes
Cook Within:24 hours
Crispy roasted broccoli proves it works just as well as an appetizer as it does as a side dish. Use broccoli stems in any recipe that calls for florets; their crunch provides a nice textural contrast.
Per serving (incl. Tax)
Total Fat 45.09g
Saturated Fat 20g
Total Carbohydrates 49.16g
Dietary Fiber 2.18g
In Your Bag
- Extra virgin olive oil
- White wine vinegar
- Chilli Flakes
- Cream Cheese
You Will Need
Not Included in Bag
- Salt (to taste)
- Pepper Powder
- Mixing Bowl
Prepare Your Ingredients
- Wash and separate brocolli into florets.
- Peel and chop ginger.
Bake Veggies & Bread
- Place broccoli and garlic on a baking tray. Brush with extra virgin olive oil and sprinkle salt (to taste).
- Cut bread into halves and place on a metal rack. Brush oil on top.
- Place in a preheated oven and start baking. Remove bread once golden brown (1-2 mins).
- Continue to roast broccoli and garlic until tender (5-6 mins). Remove and let cool for some time.
Prepare Honey Mix
- Whisk white wine vinegar, honey and chili flakes – Mix well.
- In another mixing bowl, add garlic and cream cheese. Mash garlic with a spoon and mix well.
- Season with salt and pepper powder (to taste).
Bring It Together
- Spread cream cheese and garlic mix evenly and top with roasted brocolli. Arrange on a plate and drizzle chilli honey mix. Enjoy!
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