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!
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
- 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)
- 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.
- Meantime, in another small skillet over medium heat, toast almonds until they are lightly browned, taking care not to burn them.
- 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!
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