Description
Roasted Broccoli and Shallot Delight offers a savory symphony of caramelized vegetables with crispy edges and rich, golden-brown charm. Mediterranean-inspired herbs and garlic elevate this simple side dish, delivering a complex flavor profile that makes you crave another bite.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) fresh broccoli florets, cut into bite-size pieces (about 6½ cups)
- 4 medium shallots, peeled and quartered
Olive Oil and Seasoning:
- 4 tablespoons (60 milliliters) extra-virgin olive oil, divided
- 1 teaspoon grated lemon zest
- 1½ tablespoons (22.5 milliliters) lemon juice
- 1 clove garlic, minced
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Garnish and Toppings:
- ½ cup (75 grams) crumbled feta cheese
- 2 tablespoons (30 grams) unsalted roasted sunflower seeds
- 2 tablespoons (20 grams) unsweetened dried cranberries
Instructions
- Position the oven rack in the top third of the oven and preheat to 425°F (218°C). Select a large rimmed baking sheet for optimal vegetable roasting.
- Distribute broccoli and shallots across the baking sheet, ensuring they are spread in a single, even layer. Drizzle of olive oil over the vegetables and thoroughly toss to achieve uniform coating.
- Roast the vegetables for 18 to 20 minutes, watching for broccoli to develop a vibrant green color with subtle caramelized edges, indicating perfect doneness. Once complete, remove from the oven and allow a brief 5-minute cooling period.
- While vegetables rest, craft the vinaigrette in a small mixing bowl. Combine freshly grated lemon zest, lemon juice, finely minced garlic, dry mustard, kosher salt, and freshly ground black pepper.
- Gradually whisk in the remaining of olive oil, creating a smooth, well-integrated dressing that emulsifies beautifully.
- Transfer the slightly cooled roasted vegetables to a large serving bowl. Gently pour the prepared vinaigrette over the vegetables, carefully tossing to ensure complete and even coverage.
- Finish the dish by sprinkling crumbled feta cheese, toasted sunflower seeds, and dried cranberries across the top. Delicately fold the ingredients to distribute them throughout the salad, creating a harmonious blend of flavors and textures.
Notes
- Perfectly roast broccoli and shallots by spreading them in a single layer on the baking sheet to achieve even, golden-brown edges.
- Create a zesty vinaigrette by whisking lemon juice, garlic, and mustard together, gradually incorporating olive oil for a smooth, emulsified dressing.
- Elevate the dish’s texture with a sprinkle of crunchy sunflower seeds and tangy feta cheese for a delightful contrast to the roasted vegetables.
- Allow the roasted vegetables to cool slightly before dressing to prevent wilting and maintain their vibrant color and crisp texture.
- Balance flavors with the addition of sweet dried cranberries, which complement the savory roasted vegetables and tangy vinaigrette.
- Serve immediately after mixing to enjoy the optimal temperature and preserve the vegetables’ crisp, caramelized exterior.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 247 kcal
- Sugar: 5 g
- Sodium: 290 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 17 mg