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Bon Appétit

Roasted Broccoli with Pickled Shallots and Peanuts

4.1

(20)

Image may contain Plant Food Vegetable and Broccoli
Gentl & Hyers

Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.

Recipe information

  • Yield

    8 Servings

Ingredients

1

large shallot, thinly sliced into rings

1

tablespoon sugar

½

teaspoon kosher salt plus more

¼

cup banyuls vinegar or red wine vinegar

¼

cup peanut or vegetable oil

2

bunches broccoli (about 4 lb.), cut into 3–4” florets, halved

2

tablespoons olive oil

Freshly ground black pepper

¼

cup salted, dry-roasted peanuts, coarsely chopped

Preparation

  1. Step 1

    Preheat oven to 450°. Toss shallot, sugar, and ½ tsp. salt in a small bowl; let sit, tossing occasionally, 5 minutes. Mix in vinegar and peanut oil; set vinaigrette aside.

    Step 2

    Toss broccoli with olive oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until edges begin to brown and broccoli is tender, 10–15 minutes.

    Step 3

    Transfer broccoli to a platter, drizzle with vinaigrette, and top with peanuts

    Step 4

    DO AHEAD: Vinaigrette can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

Nutrition Per Serving

Calories (kcal) 150 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 7 Total Sugars (g) 2 Protein (g) 9 Sodium (mg) 210
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Reviews (20)

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  • I wanted an upgrade on Broccoli for a fancy standing rib roast dinner, and this was it. Everyone loved it and asked for the recipe- I think that is a very high complement! Flavors were wonderful, will definitly be making this again.

    • Anonymous

    • Wheaton IL

    • 3/11/2018