Roasted Broccoli with a Warm Caper and Garlic Dressing

Are you sick of eating broccoli the same old boring way...steamed, blanched, roasted? Well, do I have a solution for you! Little florets of broccoli become perfectly caramelized nutty florets hot from the oven. Upon removal, they're tossed with a simple zesty, tangy, and addictive dressing.

After first discovering how delicious roasted broccoli could be, I've become a huge fan of these little green trees. Now that I've found this recipe - I foresee eating them more and more often. Every time I walked by the plate I found myself sneaking bites of these little green jewels - and with the way we eat broccoli, this served two not four.

I adapted the recipe with what I had on hand, but the dish was originally inspired by the ingredients of a Caesar salad. I imagine if you made this with anchovies it might taste even better. Gasp, could it be? The best thing about this recipe is that it's great served at room temperature - perfect for entertaining. A simple dish that will bring a big smile to your face. Enjoy!

Roasted Broccoli with a Warm Caper and Garlic Dressing

Adapted from Food 52

Serves 2-4

  • 1 head of broccoli, chopped into florets 1”
  • 3 tablespoons butter (Can't Believe It's Not Butter-Light)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 anchovy fillets or 1 tsp drained capers (finely minced)
  • a splash of white wine
  • a big squeeze of lemon, preferably Meyer (I used a regular lemon)
  • Parmesan cheese, for dusting
  • 1/4 cup sliced or slivered almonds, toasted
  • salt and pepper, to taste
  1. Preheat oven to 425. Arrange broccoli florets on a Silpat or parchment-lined cookie sheet. Season with salt and pepper and drizzle with olive oil. Roast for 20-25 minutes and remove. (Flip broccoli after about 12-15 minutes if they are browning too quickly on the bottom)
  2. In a small skillet, melt butter and olive oil over medium heat. Add garlic and anchovy and saute for about three minutes. Add wine and lemon and allow to reduce for a minute or two. Season with black pepper if desired.
  3. Meantime, in another small skillet over medium heat, toast almonds until they are lightly browned, taking care not to burn them.
  4. Drizzle sauce and sprinkle almonds and parmesan cheese over broccoli, then serve. Or, dip the broccoli in the sauce at the table. Enjoy!

*I used capers and omitted the nuts and cheese and tossed the broccoli with all the dressing then added more salt and pepper to taste. YUM-OH!