Sunday was a wild, busy day. We spent the morning outside, then rushed off to a family lunch, ran some errands, rushed home, the kids ate dinner and then it was off to Will’s track practice. By the time we got home for the evening, it was late and time for the tired children to go to bed. In short order, they were rushed off to bed, read short books and tucked in.
Once that was all done, I had a second to just stop. In the rush to feed the kids at a decent hour and before track, I didn’t take the time to feed myself. And I was hungry. Obviously.
And it was in that hunger that I first made this recipe. It was light, but satisfying. The smokiness of roasted broccoli went so well with the toasty garlic and browned feta. Yum. And I liked it so much that I made it again the next next for everyone to enjoy at dinnertime. Will loved it. Paige and Shawn? Not so much.
If you like broccoli and garlic and feta … which are basically the only ingredients … then you will love this. I swear.
What’s your favorite veggie to roast?
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- Roasted Asparagus with Crispy Capers Recipe | Leite's Culinaria | April 11, 2012