2. Broiled citrus
chicken
with mushrooms and
onions
HOT TIP
The heat of a
broiler turns out
extra-crispy skin
on smaller cuts
of chicken, like
legsandthighs.
(Larger pieces
will burn before
the meat cooks
through.) Place
thicker parts
towardthecenter
of the pan,
wheretheheatis
concentrated.
FEBRUARY 2016 134 REALSIMPLE.COM
Quick broiled
eggplant dip
Burst-tomato
toasts
HOT TIP
A broiler mimics
the direct, searing
heat of a grill, so
ingredients like
eggplant and
tomatoes get a
charred, smoky
flavor while the
insides stay soft.
3. BURST-TOMATO
TOASTS
HANDS-ON TIME 10 MINUTES
TOTAL TIME 20 MINUTES
SERVES 4
4 thick slices whole-grain
bread, cut into thirds
⅓ cup olive oil
2 pints cherry or grape
tomatoes
Kosher salt and
black pepper
1 8-ounce container ricotta
HEAT broiler to low with the
rack 6 inches from the flame.
BRUSH the bread with 2 table-
spoons of the oil. Toast under
broiler until golden brown, 1 to
2 minutes. Set aside. Increase
broiler to high.
TOSS the tomatoes with the
remaining oil, 1 teaspoon salt,
and ½ teaspoon pepper. Broil
on a rimmed baking sheet until
charred and the juices are
released, 8 to 10 minutes.
MEANWHILE, divide the ricotta
between the toasts. Top with
the warm tomatoes and their
juices. Season with freshly
ground pepper and serve warm
or at room temperature.
BROILED SWEET-AND-
SPICY SQUASH
HANDS-ON TIME 10 MINUTES
TOTAL TIME 20 MINUTES
SERVES 4
1 small acorn squash,
scrubbed (about
2½ pounds)
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon Sriracha or
hot sauce
Kosher salt and black
pepper
1⅓ cups cilantro
HEAT broiler to high with the
rack 6 inches from the flame.
CUT the top quarter off the
squash and scoop out the
seeds. Cut into thin rings and
spread in an even layer on
a rimmed baking sheet. Com-
bine the oil, syrup, and Sriracha
and brush over the squash.
Season with 1 teaspoon salt
and ½ teaspoon pepper.
BROIL until toasted and
warmed through, 10 minutes.
Sprinkle with the cilantro
and serve warm.
QUICK BROILED
EGGPLANT DIP
HANDS-ON TIME 10 MINUTES
TOTAL TIME 30 MINUTES
SERVES 4
1 large eggplant (about
1 pound)
3 tablespoons tahini
3 tablespoons olive oil
3 tablespoons lemon juice
2 cloves garlic, chopped
1¼ teaspoons kosher salt
½ teaspoon ground cumin
Pinch cayenne pepper
1 tablespoon chopped
parsley
HEAT broiler to high with the
rack 6 inches from the flame.
(Adjust for more space if the
eggplant touches the broiler.)
Prick the eggplant all over
with a fork.
BROIL the eggplant on a
rimmed baking sheet until
charred and soft, 20 minutes.
REMOVE from heat and cool.
Scoop out the flesh from
the eggplant and pulse it with
the tahini, oil, lemon juice,
garlic, salt, cumin, cayenne,
and parsley in a food processor
until smooth. Serve with the
vegetables.
CHARRED BRUSSELS
SPROUTS SALAD
HANDS-ON TIME 15 MINUTES
TOTAL TIME 25 MINUTES
SERVES 4
1 pound Brussels sprouts,
sliced
8 radishes, thinly sliced
2 small tart apples (such
as Crispin or Macoun),
thinly sliced
¼ cup olive oil
Kosher salt and
black pepper
1 lemon, juiced
2 ounces Parmesan, shaved
HEAT broiler to high with the
rack 6 inches from the flame.
TOSS the Brussels sprouts, rad-
ishes, and apples in the oil on
a rimmed baking sheet. Sea-
son with ½ teaspoon each salt
and pepper.
BROIL, stirring with a wooden
spoon every 2 minutes, until
the Brussels sprouts are
charred and the radishes and
apples are crisp-tender, 6
to 8 minutes. Sprinkle with
the lemon juice and toss.
Serve warm with the Parmesan.
HOT TIP
For optimal browning, place the rack
4 inches (for an electric coil) or
6 inches (for a gas flame) from the heat
source. Always turn on the oven
light so you can watch and make adjust-
ments as needed.
FEBRUARY 2016 136 REALSIMPLE.COM
Charred
Brussels sprouts
salad
Broiled
sweet-and-spicy
squash
4. BROILED CITRUS
CHICKEN WITH
MUSHROOMS AND
ONIONS
HANDS-ON TIME 15 MINUTES
TOTAL TIME 25 MINUTES
SERVES 4
1 orange, sliced into rounds
2 clementines, sliced into
rounds
2 4-ounce packages sliced
mixed wild mushrooms
1 red onion, cut into 8
wedges and layers pulled
apart
⅓ cup olive oil
Kosher salt and
black pepper
1 teaspoon crushed
coriander seed
6 chicken legs (about
1½ pounds)
1 packed cup arugula,
chopped
1 tablespoon toasted
pine nuts
HEAT broiler to high with the
rack 6 inches from the flame.
COMBINE the orange, clemen-
tines, mushrooms, onion, ¼ cup
of the oil, and 1 teaspoon each
salt and pepper and toss to
coat. Spread in an even layer
on a baking sheet. Combine
the remaining oil, the corian-
der, and ½ teaspoon each salt
and pepper and spread all over
the chicken. Nestle the chicken
in the vegetables and broil,
turning the chicken every 5
minutes, until the vegetables
are crisp-tender and the
chicken is golden and a ther-
mometer inserted into the
thickest part of a leg registers
165° F, 15 to 18 minutes.
MEANWHILE, toss together
the arugula and pine nuts.
Season with a pinch each of
salt and pepper.
REMOVE the chicken. Use a
spatula to toss the vegetables
in the chicken juices and oil
to coat. Serve the vegetables
with the chicken, sprinkled
with the arugula and pine nuts.
LINGUINE WITH BROILED
GARLIC AND CLAMS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 25 MINUTES
SERVES 4
1 tablespoon olive oil
2 cups dry white wine
¼ cup water
6 cloves garlic, peeled
and crushed
¼ teaspoon crushed
red pepper
Kosher salt and
black pepper
24 small hard-shell clams
(such as littlenecks),
scrubbed clean
12 ounces fresh or dried
linguine
4 tablespoons unsalted
butter, cut into cubes
½ cup finely grated
Parmesan, plus more for
garnishing
¼ cup fresh parsley,
chopped
BRING a large pot of salted
water to a boil.
HEAT broiler to high with the
rack 6 inches from the flame.
Combine the oil, wine, water,
garlic, red pepper, and a pinch
of salt in a 9-by-13-inch baking
dish and broil until the garlic is
toasted and the wine is fra-
grant, about 2 minutes. Add
the clams and continue to broil
until all the clams are open,
4 to 6 minutes.
MEANWHILE, cook the linguine
according to the package
directions. Drain and return
to the pot, along with the but-
ter, Parmesan, and parsley.
REMOVE the clams from oven
and pour them and their juices
over the linguine. Toss well
and serve warm, with more Par-
mesan and black pepper.
WHOLE-GRAIN
CINNAMON FRENCH
TOAST WITH
BROILED GRAPES
HANDS-ON TIME 15 MINUTES
TOTAL TIME 20 MINUTES
SERVES 4
2 tablespoons unsalted
butter, plus more for
the pan
4 eggs
1½ cups whole milk
2 teaspoons vanilla
1 small loaf whole-grain
bread, sliced 1 inch thick
(about 8 slices)
1 bunch purple grapes,
clipped into 4 portions
2 tablespoons sugar
2 teaspoons cinnamon
Maple syrup, for serving
HEAT broiler to high with the
rack 6 inches from the flame.
Lightly grease a baking sheet
with butter.
BEAT the eggs, milk, and vanilla
together in a shallow bowl.
Dip the bread slices in the egg
mixture, in batches, until
the centers are soaked through.
Let any excess egg drip off.
PLACE the bread slices on the
greased pan. Lay the bunches
of grapes alongside them.
Broil until the bread is toasted
and golden, about 3 minutes.
Meanwhile, stir together the
sugar and cinnamon. Flip the
bread and broil on the other
side until lightly toasted, about
2 minutes. Remove the bread
and sprinkle with the cinna-
mon sugar. Allow the grapes to
cook for another 5 minutes.
SERVE warm with more butter
and maple syrup.
HOT TIP
Under a broiler, a
sheet pan acts
like a large skillet,
withheatcoming
from above. So
you can brown big
batches (think
baguette slices for
crostini, chicken
wings, or French
toast) in one go.
Justmakesureyou
rotate the pan and
flip the food once.
FEBRUARY 2016 138 REALSIMPLE.COM
Whole-grain
cinnamon French
toast with
broiled grapes
FIRED UP
Get more broiler-ready
recipes, including a
cheesy croque mon-
sieur sandwich, at
realsimple.com/broiler.
