Because of the whole “Near Year, New Me” thing, January was all about the veggies. Unfortunately, this also means it’s really easy to get burnt out on your go-to veggie recipes, like roasted broccoli. In an effort to continue my veggie trend strong into February, I knew I had to get into the kitchen, get creative and spice up some of my tired broccoli side dishes. Thankfully, I concocted a healthy recipe that wowed the taste buds (and the in-laws), so I’m going to call this one a success! This Roasted Broccoli with Pancetta and Gorgonzola side was so popular at family dinner, I wanted to take a few minutes to share it on DakotaChic so you can all enjoy it too.
When it comes to focusing on being healthy in the new year, and really all-year round, I like to focus on nutrition and eating whole foods. It’s easy to get caught up in focusing on food labels like Organic, All-Natural, etc. When you’re paying extra for a product, you’d naturally assume that one is better for you than the other. However, organic just refers to a different method of growing produce, and it has no impact on the nutritional value of your food. Both organic and regular foods are equally nutritious and safe for you and your family.
Did you know organic and conventional farmers are allowed to use pesticides to protect their crops (just different kinds)? However, there’s no need to worry. Important issues like residues and food safety are extremely regulated, so you can rest assured all you have to do is simply rinse your fruits and veggies before you eat them. If your goal is overall health and nutrition, then there’s no need to feel pressured to pay extra for the label. The bottom line is that you should make whatever choice you feel most comfortable with because both are great food choices, and a balanced diet focusing on whole foods is more important than any label.
Note: When I was making this recipe for the photos, I forgot to put in the pancetta. Oops! But if you can’t figure out how to stir in pancetta without photos, then I think we have bigger problems. 🙂 Enjoy!
Roasted Broccoli with Pancetta & Gorgonzola Recipe
For Easy Pinning:
- 5 oz. Chopped Pancetta (or bacon)
- 2 Heads Fresh Broccoli, Cut
- Olive Oil
- Salt & Pepper to taste
- 2 Galic Cloves
- 2 Handfuls Craisins (optional)
- Gorgonzola Crumbles
- 1. Preheat oven to 350 degrees.
- 2. Fry pancetta in skillet until browned and crisp.
- 3. While pancetta is frying, place broccoli and craisins in large baking pan. Drizzle with olive oil and season with garlic, freshly ground sea salt and black pepper.
- 4. Once cooked, mix in pancetta and pan grease to the seasoned broccoli. Cover with tinfoil.
- 5. Bake broccoli for 20 minutes. Remove tinfoil and stir in pan.
- 6. Sprinkle on gorgonzola crumbles to taste. (Gorgonzola is a strong flavor, so I only use a little bit.)
- 7. Roast in oven for 25 minutes without tinfoil or until broccoli is cooked to your liking.