We roast broccoli on a weekly basis during the cooler months. It's a perfect go-to base when I'm not sure what I want to make for dinner. I now make two batches (one with heat and one without) but both work well in a myriad of meals. I make an extra large batch to use on top of grain bowls and to eat with eggs for breakfast.
Vegetable: You could swap out broccoli for cauliflower, roasted squash, or sweet potatoes. Anything that roasts well would most likely work with the chili/garlic flavor.
Ginger: Add in a tablespoon or so of minced ginger.
Extra Garlic: If you like garlic flavor, add another clove or two for an extra garlicky component.
Eggs: Serve the roasted broccoli with a fried or poached egg for breakfast. You could also layer the broccoli on toast and top it with an egg.
Grain Bowls: Toss the broccoli with grains and legumes then top with a sauce, like a cashew or sunflower cream (or a yogurt sauce).
Savory Oatmeal: Make a bowl of oats, either regular or steel cut, and top with the roasted broccoli and any other toppings you might want.
Crepes: Tuck the roasted broccoli in a crepe with legumes (lentils would be delicious) and top with a sauce (like mentioned in the grain bowls).
Soup: Use the chili roasted broccoli as a base for soup. Blitz in a blender with broth and something creamy (like the cashew cream or heavy cream).
Noodle Bowls: Toss the roasted broccoli with your favorite noodles, like soba or udon, and toss with a peanut or tahini sauce.
Dumplings: Pulse the broccoli in a food processor and use as a filling for dumplings.
Chile is a country. Chili is a pepper.
It's actually a gray area: http://articles.latimes.com/2000/nov/19/local/me-54396 I actually read into this quite a bit before posting this but I opted to change it to 'i' because I realize that it could be confusing.
This sounds yummy. Will make it tonight 🙂
loved it! made the farro/hummus dish and added toasted hazelnuts instead of using egg.