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We were snowed in last week for a day and I had to get creative with what I found in the fridge and the pantry. This dish is the result and, of course, I wouldn’t be posting it if it hadn’t turned out really tasty. Broccoli florets tossed in a bit of oil, seasoned with salt, pepper and curry powder and roasted until tender, then sprinkled with a hint of lemon juice and toasted almonds. Made a super side dish!
- 1½ tablespoons vegetable oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon curry powder
- broccoli florets from 1 head of broccoli
- 2 tablespoons sliced almonds
- a few drops of lemon juice
- Heat the oven to 400 degrees F.
- Mix oil, salt, pepper and curry powder together in a bowl.
- Toss the broccoli florets in the mix until evenly and well coated.
- Spread the florets onto a baking sheet lined with aluminum foil and roast for 10 minutes.
- Take the baking sheet out and sprinkle the almonds over the broccoli.
- Return to the oven and roast for another 5 minutes.
- Sprinkle with lemon juice and serve.
Food Photography and Styling: Green usually has me running for the hills, it’s the most difficult color to photograph, in my opinion. Pairing it with a dark brown makes it a little easier in my experience so that’s what I did here. (Plus, a brown set worked well with the brown almonds). I tried to arrange the florets and almonds in a pretty but not too regular pattern and stuck a spoon into the plate to suggest action. As usual, I lit the set from the side with my strobe and blocked the light in the top and bottom parts of the frame to create a spotlight on the dish.
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