Kris Dovbniak • Chef & Recipe Developer

Can I make an argument for something simpler, on Thanksgiving- or in the holiday season in general? I think often we overcomplicate holiday food, filling our plates (literally and figuratively) with dishes that take hours to make, and where there is certainly a time and a place for a great casserole, I think it’s also ok to remember– it doesn’t have to be complicated to be delicious. This roasted broccoli is a great example!

Think of this recipe as your classic roasted broccoli, just a little elevated- tossed in garlic and paprika for a little smokiness before roasting until crispy and tossed with some fresh lemon zest, sweet and spicy hot honey and briny feta- this dish is honestly good any time of the year, but I especially love it’s simplicity to make as a side around the holiday season.

If I can make a bid for you to use a great feta– it truly makes the difference here. I’m talking a sheep’s milk feta IN the brine. Yes, it’s a little annoying to remove from the brine and crumble– but I promise, the flavor is worth it!

Crispy Roasted Broccoli with hot honey, lemon & feta
Serves 4-6 as a side

2 heads broccoli, chopped into florets
avocado or olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
sea salt, to taste
zest of 1 lemon

Homemade hot honey:*
1/3 cup honey
1/4 tsp red pepper flakes

1/2 cup crumbled feta cheese

1. Preheat oven to 375. Line a baking sheet with parchment. Toss broccoli with a generous drizzle of oil, a sprinkle of salt, garlic powder and paprika.
2. Roast for 15 minutes. Toss and roast another 15-20 minutes until crispy.
3. While broccoli is roasting, combine honey and red pepper flakes in a small saucepan and heat on very low heat until just simmering. Turn off heat and let sit.
4. Toss broccoli with lemon zest, drizzle with hot honey (as much as you desire) and top with crumbled feta.

Chef’s note: Don’t skimp on the feta– get the good stuff, in the brine!

*Feel free to use 1/4 cup of your favorite hot honey, here.

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