Roasted Broccoli with Ginger Honey Butter

     I'm so happy you could join us for Ginger Week! 
     Typically, ginger implies Asian cuisine of some sort, but I was bored or uninterested with the lack of variety when I thought of the potential for ginger. I knew there WAS potential, but wasn't getting inspired. So I looked in the refrigerator, and LO! The broccoli. I needed to cook it anyway, as it had been in the fridge for a week already. So I cut it up. Now what?
     Ginger. Grate it. Okay... I always like butter with my broccoli, so now I have butter and ginger in my head. Hmmm... Orange would be nice, but I don't have an orange. I scan the kitchen counter. Wine, vinegar, honey. HONEY! Could it be that simple? You betcha!
     This is one of the simplest recipes I have invented, and it was delicious!!! Low-fat, low-calorie, HIGH-flavor!

--- Jenny


ROASTED BROCCOLI WITH
GINGER HONEY BUTTER

2 medium-sized heads of broccoli
olive oil
3 tablespoons butter
2 teaspoons honey
2 teaspoons grated fresh ginger
salt

     Preheat oven to 400 degrees. Grease a baking sheet with a thin layer of olive oil. Cut broccoli into bites and lightly coat each bite with olive oil. (I poured a small amount into my palm and spread the oil onto each piece.)

     Bake 20-30 minutes to desired tenderness. Meanwhile, in a small sauce pan over low heat, combine butter and honey. Grate ginger with a grater (not a zester). After removing broccoli from oven, transfer to a medium-sized bowl with the honey mixture and toss well with a large spoon. Salt lightly and serve.

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