Roasted Potatoes and Broccoli with Red Chili Flakes


BroccoliPotatoes

I had some left over broccoli florets which is too small of a quantity to make any dish as is.  I had never cooked broccoli with any other vegetables except once with kidney beans ( Broccoli with kidney beans). So this time I thought to add one of my favorite root vegetable – potatoes.  Broccoli and potatoes – sounds strange.  But believe me, this is so delicious, quick and healthy.  I was out of the kitchen in about 15 minutes. Added fried onion gives this dish an extra flavor

Broccoli_Potato1

Ingredients:

  • 1 cup broccoli florets
  • 1 small potato
  • ½ cup chopped red onion
  • Oil for sautéing
  • Cooking spray
  • ½ teaspoon red chili powder
  • 1 teaspoon red pepper flakes
  • Salt to taste

 

Method:

  • Preheat oven to 350 F. Spray oil to a small cookie sheet and spread broccoli florets in one layer.  Spray oil over broccoli lightly and roast for just 5-7 minutes (alternately you can also stem the broccoli for 5 minutes)
  • Chop potatoes into small cubes – almost the size of broccoli florets
  • Add about one tablespoon oil to a non stick skillet and add potatoes and sauté until they are golden outside and cooked inside.
  • While potatoes are cooking, in a separate skillet add a little oil and fry onions until golden brown. Set aside.
  • Once potatoes are cooked, add roasted (steamed) broccoli, fried onion, chili powder and red pepper flakes, salt and cover and cook for another 2 minutes. If it becomes too dry or start burning, sprinkle a little water at a time.
  • Serve warm with rice, roti or eat as is which is very healthy and delicious.
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