Editor, writer, and creative living in Brooklyn.


Roasted broccoli, grapes, and feta.

So let's say you live in a small apartment in Brooklyn. And let's say you get home late. Your roommate has eaten dinner hours before. And let's say there are some days that you come home and you're ravenous, but it would be a little embarrassing to show up at the taco place on the corner again. And it's you, by yourself. What do you make for dinner? 

I'm not great at this, but I've gotten a little better. In making an effort to cook more and to not waste the odds and ends in my fridge and to quit turning to Seamless (miss u, seamless), I've added a few easy, quick suppers to my arsenal. One of my favorites of late: spicy, garlicky roasted broccoli with roasted grapes and feta. 

It's spicy and pungent, bright green and creamy, sweet and tart—one of those simple dishes that manages to hit quite a few bold notes. It surprised me, actually, when I first mindlessly made it, that it was actually good. There are endless possibilities here, too—swap out the grapes for grape tomatoes, or the broccoli for cauliflower. I'd love to hear your variations.

Spicy, Garlicky Roasted Broccoli with Grapes and Feta

For the roasted grapes, via The Kitchn:

  • 1.5 lbs red seedless grapes
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 bunch thyme

Preheat oven to 425*F. In a medium sized bowl, combine all ingredient, especially making sure to coat the sprigs of thyme in the oil so they don't burn. Spread out on a large rimmed baking sheet. 

Transfer baking sheet to oven and roast, mixing occasionally, until grapes have burst and grape juice begins to thicken, about 30 minutes. Let cool slightly. The grapes will almost resemble more of a relish or a chutney

Roasted grapes will last for four days in the fridge, so feel free to make ahead—you won't need the full batch. They're also a great addition to a cheese plate—that's why I made them initially. 

For the roasted broccoli, adapted from Sarah's Cucina Bella

  • 2 cups broccoli (about two stalks)
  • 1 tbsp olive oil
  • kosher salt
  • pepper
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • feta, to taste
  • lemon

Preheat oven to 400*F. (Though, if you're wanting to move more efficiently, just stick it in at 425*F with the grapes and keep an eye out.)

Combine all ingredients in a medium bowl. Spread out on large, rimmed baking sheet—covered in foil, if that's more your scene—and transfer to the oven.

Roast for 10 minutes or so, and then take it out and give it a mix. Crumble as much feta as you'd like on the broccoli, and then put it back in the oven for 5-7 minutes, until the broccoli has browned a little and the cheese is melty. 

To serve: fill a bowl with the broccoli and feta, top with the roasted grapes and a squeeze of lemon. Eat by the forkful, or on whole grain toast. Or both.

A glass of wine is highly recommended. You deserve it.