Roasted Broccoli and Cauliflower Vermicelli

By kayjayjohnson

Ingredients

• Ingredients to roast:
• 1 medium broccoli and 1 medium cauliflower cut into florets
• 1 tablespoon olive oil
• 1/4 teaspoon asafetida
• Sprinkle salt and fresh ground pepper
• Ingredients for noodle seasoning:
• 2 tablespoons butter
• 1/2 teaspoon asafetida
• Zest of 1 lemon
• 1/4 teaspoon (or more) of fresh ground black pepper
• 1 teaspoon of salt (or to taste)
• 1 16 ounce package of vermicelli noodles

Details

Adapted from stumbleupon.com

Preparation

Step 1

Heat oven to 500 F. In a baking dish combine the broccoli, cauliflower, olive oil, asafetida, salt and pepper. Toss to evenly coat all the veggies in oil and spices, and then place in the oven. Stir occasionally. Veggies are ready when they are browned at the edges but still somewhat firm.

Place a covered pot of water on the stove on med-high heat to boil. Once boiling, add some salt and the noodles, and stir to separate.

In a separate pan on medium heat melt the butter on a medium-high heat. Once butter is melted add the hing and let sizzle. Add the pepper and lemon zest. Stir a few times to combine, and then remove from heat.

Add the cooked vermicelli noodles to the butter and toss to evenly coat. If the noodles appear too dry you can add some of the noodle cooking water to give more moisture. Add the grilled veggies and lightly toss.

Can be garnished with some crushed red peppers or finely cut fresh basil leaves. Some grated Parmesan or Pecorino Romano cheese could also be sprinkled over the top of individual servings.