Elif Çimen Oven-roasted broccoli and carrots with bulgur and feta
One tray, one pot of bulgur, done in half an hour. The feta goes on at the plate, so that it stays in pieces.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 3
- Effort
- easy
Broccoli from the oven is a different thing from boiled broccoli: the florets go brown and nutty at the edges and the carrots turn sweeter. The same vegetables, with more heat and less water.
So that it roasts instead of steaming
Two things decide it. The vegetables have to be dry when they meet the oil, and they need room: one layer, side by side, and two trays rather than one with a pile on it. Stacked up, they sit in their own steam and go soft.
The bulgur swells on its own in that time, with nobody standing over it. What is left over is good cold the next day as a salad, with a little more lemon.
Ingredients
- 1 head of broccoli (about 500 g), in florets
- 3 carrots (about 300 g), cut into finger-thick pieces
- 3 tbsp olive oil
- 1 tsp paprika, salt, pepper
- 200 g bulgur
- 450 ml hot vegetable stock
- 150 g feta
- Half a lemon and a few sprigs of parsley
Method
- Heat the oven to 200 degrees, fan 180. Break the broccoli into florets and cut the carrots into pieces.
- Toss the vegetables with the oil, paprika, salt and pepper and lay them side by side in a dish or on a tray, not piled up. Roast for 25 minutes, turning them once after 15.
- Put the bulgur in a pan, pour the hot stock over it, put the lid on, take it off the heat and let it swell for 15 minutes. Then loosen it with a fork.
- Spoon the bulgur onto plates, put the vegetables on top, crumble the feta over them, squeeze the lemon and finish with parsley.
