26 roasted broccoli with orange Recipes

fresh broccoli florets, olive oil, butter, softened, freshly grated orange rind, minced canned chipotle peppers in adobo sauce, salt

broccoli coleslaw mix, green onion tops, chopped (chives), dry roasted sunflower seeds, sliced almonds (toasted, see directions ), beef-flavor ramen noodles, uncooked and broken up (reserve flavor packets for dressing), sugar, oil, red wine vinegar, orange juice (optional)

broccoli, carrots, peeled and grated, red onion, finely diced, raisins, roasted sunflower seeds or 1/3 cup slivered almonds, toasted, freshly squeezed orange juice, orange zest, finely minced, mayonnaise or 5 tbsp tofu or 5 tbsp sour cream, raspberry vinegar (optional), sugar , to taste, salt, white pepper

fresh broccoli florets, red onion, finely diced, raisins, dry roasted sunflower seeds, plain yogurt, orange juice, fat-free mayonnaise

coleslaw mix, mandarin oranges, drained, fresh broccoli florets, sweet yellow pepper, thinly sliced, chopped celery, sunflower kernels, grated orange peel, coleslaw salad dressing, ready-to-serve roasted chicken breast strips, chopped, honey barbecue sauce, flour tortillas (10 inches)

mayonnaise, orange juice, granulated sugar, salt, pepper, broccoli florets, fresh, coarsely chopped, navel orange, peeled, cut into bite-size pieces, dried cranberries, sunflower seeds , roasted, salted, red onions, sliced

chopped broccoli, diced red onion, shredded carrot, diced celery, roasted sunflower seeds, raisins, sweetened dry cranberries, yogurt , dressing, plain low-fat yogurt, orange juice, fat-free mayonnaise

baby carrots, peeled with about 1 inch of green tops left on, head broccoli, cut into florets, head cauliflower, cut into florets, asparagus, trimmed, green or wax beans, fingerling (or small red ) potatoes, belgian endive, leaves separated, orange, red , or yellow bell peppers, or 1 cup grape or cherry tomatoes, sea salt, roasted garlic aioli

uncooked minute ® white rice, frozen broccoli-cauliflower blend, thawed, orange roughy fillets (6 oz each), chicken broth, fire-roasted diced tomatoes, undrained, garlic powder, lemon-pepper seasoning, cayenne pepper, shredded cheddar cheese

broccoli chopped 1/2-3/4, carrot shredded, red onions finely diced, celery finely diced, roasted sunflower seeds, raisins, sweetened dry cranberries, plain low-fat yogurt, orange juice, fat-free mayo

cooked brown rice (perfect brown rice is a good 1!), reduced sodium soy sauce, orange juice, orange , zest of, scallions, chopped finely, mirin, sesame oil, fresh ginger, minced, garlic cloves, minced, black pepper, broccoli , stems cut crosswise into 1/2 inch slices, remainder in florets, carrots, cut into 1/4 inch rounds, white mushrooms, sliced 1/2 inch thick

yellow peppers , charred on the grill, peeled, seeded and coarsely chopped, rice wine vinegar, garlic, coarsely chopped, saffron threads, honey, dijon mustard, pure olive oil, salt and freshly ground pepper, whole cumin seeds, whole coriander seeds, spanish paprika, lemon zest, orange zest, whole red snapper , 2 lb each, scaled and gutted, olive oil, salt and freshly ground pepper, olive oil, anchovies, minced, garlic, finely sliced, dry white wine, broccoli , timmed and cut, chicken stock, salt and freshly ground

whole yellow, red or orange peppers diced, whole eggplant cubed 1-1/2 dice, mushrooms quartered, whole onion quartered, head broccoli and/or cauliflower rough chopped, olive oil, part skim ricotta cheese, eggs, part skim mozzarella cheese, romano cheese, red pepper flakes (optional), basil, tomato sauce

light brown sugar, pork tenderloin (about 1 1/2 lb), kosher salt, extra-virgin olive oil, mayonnaise, creole or whole-grain mustard, juice of 1 lemon, drained horseradish, broccoli slaw mix, bell peppers (1 red , 1 orange), thinly sliced, scallions, thinly sliced

rump steak (i prefer organic rib or top sirloin from whole foods) or 4 lbs chuck (i prefer organic rib or top sirloin from whole foods) or 4 lbs arm roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs rib roast (i prefer organic rib or top sirloin from whole foods) or 4 lbs top sirloin steaks (i prefer organic rib or top sirloin from whole foods), potatoes, halved, baby potatoes (i prefer organic amandine), white pearl onion, shiitake mushroom, thinly sliced, baby carrots, green chili peppers, sliced in 1/4 in. strips . (use medium or hot roasted new mexico chilies. if you have access to roasted hatch green chilies-use the), yellow bell pepper, coarsely chopped, orange bell peppers or 1 red bell pepper, coarsely chopped, garlic cloves, finely minced, water, beef stock, cream of mushroom soup, cream of broccoli soup, roasted tomato salsa (medium or hot roasted corn salsa), dry onion soup mix, dry mushroom gravy mix, red burgundy wine (highly recommend the 2002 joseph drouhin, bourgogne vero-remainder serve chilled with the meal), mild horseradish, worcestershire sauce, cracked pepper, salt, habanero salt or 1/2 tsp seasoning salt, thyme, paprika, blue cheese, crumbled (maytag blue cheese if available)

head broccoli, florets roughly chopped, stalk peeled and sliced, onion, thinly sliced, ginger, peeled and sliced, garlic, roughly chopped, orange (unpeeled), cut into wedges, vegetable oil, kosher salt and freshly ground pepper, pork tenderloin, five-spice powder

vegetable oil, red or orange bell pepper, sliced 1/4 inch thick, kosher salt and freshly ground black pepper, red chile flakes, broccoli florets, chopped roasted unsalted peanuts

chicken breast for every 2 people being served. i usually use boneless/skinless for this unless i am going to cook them over a wood fire. then i would use skin on and bone in, thick cut bacon (apple smoked or maple will add another flavor level). choose a bacon that you love the taste of., amounts of the vegetable you use depend upon how many people you are feeding . for only 2 i would use 1/2 of each color of bell pepper for example. for 8 i would probably use a whole or nearly whole bell pepper., red, green, yellow, orange bell peppers, cored , seeds removed, sliced into strips., vidalia onions (sweet and mild ) or red onions (zing) cut into strips, yellow and green squash cut slightly thick then in half, asparagus cut into 1 1/2 inch bites, grape tomatoes, garlic cloves left whole for now, mushrooms (your favorite type , of course!), fresh green beans, broccoli and cauliflower can be used too; but make them bite sized pieces, olive oil (have at least a cup or two available depending on how many you are cooking for. you need this to roast the vegetables and for making your croutons!), day old french or italian bread cut up into good sized bites, bigger than what would come in a box of croutons, i cut it up 1 1/2 to 2 inches., fresh grated parmesan or romano cheese, garlic granules , fresh cracked pepper, italian seasonings...or fresh marjoram, basil and thyme, (cut up the basil into small bits), some times i ll add some peas and corn to this as well. also optional would be a couple of boiled eggs..., kosher salt and fresh cracked black pepper (white pepper could be added, but it is going to add a significant jolt in the heat/pepper pop department!)