This weekend was great since we got to spend time together at a family friend’s camp in Errol, NH. It’s wayyyyy up north, almost in Canada. We love that it has spotty cell service which, honestly is wonderful! Love to be able to unplug for a bit with people I love.
We ate A LOT of good food. Friday we grilled and enjoyed this side that I thought I would share with all of you. It’s a great addition to most meats and pasta dishes. We ate it with grilled steak and sweet potatoes.
Camp Broccoli
Ingredients:
- Two to three heads Broccoli, chopped
- Juice of one lemon
- 2-3 tablespoons EVOO (plus an extra drizzle or two to use separately)
- 1/4c grated parm cheese
- 1tsp Dijon mustard
- 2 Tablespoons Mayo
- sprinkling of red pepper flakes
- salt and pepper to taste
Preheat oven to 400 degrees
Toss chopped broccoli with drizzle of EVOO and S&P. Roast in the oven for about 15/20 min, or until slightly browned. This will give it an al dente crunch. If you like it cooked more add an extra five min or so.
While Broccoli cooks, whisk together all remaining ingredients. Set aside.
Once Broccoli is cooked, toss everything together in a large bowl. Enjoy immediately.
Extra mixture tip- I had extra mixture this past weekend and I drizzled some over roasted red potatoes. Also very delish!
Cheers to family time!
Kassie
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