This post is sponsored by Hebrew National®.
Fall is right around the corner for most of us, unless of course you live in the South like me; if that's the case then you still have at least two more months of hot weather, which will likely be spent seething in jealousy over all the pictures of Pumpkin Spice Lattes and jeans and boots that are taking over your Instagram feed. Don't worry, I'm right there with you.
So while I'm still grilling more often than I'm not, I'm trying to put a cozier spin on my food--hot coffee in the morning, maybe a crock pot dinner or two, and lots of roasted vegetables, like this lovely broccoli I've paired with my weekly hot dog. Yes, Rob and I eat hot dogs at least once a week (all year 'round). Lately I've been loving them bun-less as usual and topped with some buttery sauteed onions.
I'm sharing my roasted broccoli recipe below. This recipe works with almost any vegetable!
Easy Roasted Broccoli
Ingredients (serves 2):
- One large head of broccoli, chopped
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Preheat your oven to 400 degrees.
- In a large bowl, season broccoli with olive oil, salt, and pepper.
- Place on a large baking sheet and bake at 400 for about 20 minutes, or until browned and crispy around the edges.
I love making a bunch of broccoli this way and eating it with mayonnaise! It's a great side dish for an easy dinner like grilled hot dogs. Hope you enjoy them while anticipating autumn!
*The combination of franks and these toppings may not be kosher.
What makes a Hebrew National kosher hot dog premium? It's all about what makes the cut (and what doesn't). We're choosy about what goes into our franks--we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers, or by-products. When your hot dog is Kosher, that's a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnational.