Here’s a good idea. Roasted broccoli and Kimchi make an interesting combination and a great, quick veggie side.
So easy, Kimchi gives an exotic twist to roasted broccoli and it tastes good at room temperature or cold. I had leftovers and it also tasted good the next day.
Got this idea when I was working with Chef Conner Bayliss. Thank you Conner!
Conner made this with roasted broccoli, but if that’s too much work, just blanch the broccoli. He also used Kimchi that Chef Todd made. But i just used store-bought Kimchi from a Korean supermarket. One small tub is all you need.
Roasted Broccoli With Kimchi
Preparation time: 10 minutes
Cooking time: 25 minutes
2 heads broccoli, cut into flowerets
¼ cup olive oil
2 teaspoons salt
½ lemon, sliced (optional)
2 cups kimchi
Heat oven to 450 degrees. Place broccoli in a large mixing bowl, drizzle olive oil and salt and toss to combine. Spread broccoli and lemon on a cookie sheet lined with parchment paper. Bake in middle rack for about 20 minutes.
Meanwhile, chop kimchi into thin slices. Keep juices.
When broccoli is tender, remove from oven and cool for about 15 minutes. Return roasted broccoli to large bowl.
Add kimchi and its juices to bowl and toss to combine well. Serve immediately.
This dish may be chilled and served later. To keep in refrigerator, seal well with plastic wrap.