WRITTEN ON November 17th, 2009 BY Meredith AND STORED IN Holiday, Side Dish, Vegetables, Vegetarian

My grandmother’s next door neighbor was the broccoli doctor.  You know, the doctor who discovered in the 80’s that broccoli was a great cancer fighter.

At least, that’s what she told us.  He was a cancer research specialist at Johns Hopkins, which was just a few miles down the road. At the time, I was more interested in the fact that he also played the bagpipes.  We used to sit outside on summer Sundays, in the early evening, listening to the crickets and the haunting sound of bagpipes floating over from across the yard.

Every time I make broccoli I think of the good doctor (sadly, I’m old and decrepit and don’t remember his name anymore, just the bagpipes and the broccoli).  I also think, in an abstract way, of my grandmother, who, as luck would have it, passed away in 2004 of breast cancer.  I wonder how much broccoli she ate in her life, or if any of it actually makes a difference?

Either way, not only is this green veggie staple incredibly healthy for you, it’s also gorgeous and very tasty.  And in season!  This would be a fantastically easy Turkey Day side dish.  You could prep it the night before and pop it in the oven while the turkey is resting.  It’s virtually a one dish wonder.  And hey, if it really is cancer fighting, that’s one hell of a thing to be thankful for.

Tastes good too!

Tastes good too!

Roasted Broccoli with Yellow Raisins and Shallots
1 head broccoli, cut into florets
1 large shallot, sliced into thin rings
1 handful yellow raisins
3 tbsp olive oil
Salt and pepper to taste
Preheat oven to 375.  Toss together all ingredients, place in an oven safe serving dish.  Roast in oven about 2o minutes until crisp-tender.  Serve and enjoy!

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