Roasted Broccoli

 

Recipe

Ingredients

  • 1 heaping tablespoon chopped walnuts

  • 1 teaspoon dijon mustard

  • 4 teaspoon red wine vinegar

  • 1 teaspoon honey

  • Pinch of salt, to taste

  • 1/2-1 clove minced garlic 

  • 1/4 cup olive oil

  • 1 head of broccoli

  • Pinch of chili flakes, to taste

  • Freshly grated pecorino romano, to taste

Directions

  1. Toast chopped walnuts and set aside to cool. In the meantime blend dijon mustard, red wine vinegar, honey, a pinch of salt, and garlic (add more if you love it!). While the blender is running, slowly drizzle olive oil into the mix to thicken it. If you'd like smaller walnut pieces you can blend it in the dressing at this point as well. For extra deliciousness, use walnut oil instead of olive oil. If you don't have a blender at home, mix all these ingredients together as well as possible right before serving.
    The hard part is done!

  2. Cooking Method:
    Pre-heat your oven to 425 degrees Fahrenheit.

  3. Cut broccoli into florets, enough to evenly cover the bottom of an oven-safe 12 inch pan. 

  4. Heat your pan with enough cooking oil to barely coat the pan, then add the florets. Season with salt and chili flakes, stir, and pop it in the oven. Check the broccoli in about 5 minutes; it's done when there is a little char on the bottom and the stems still have texture but aren't crunchy.

  5. When you are satisfied with the roasted broccoli, take it out of the oven and stir in one or two heaping tablespoons of the dressing and the toasted walnuts. It will sizzle and spit so be careful!

  6. Present it to your guests with a generous amount of Pecorino Romano grated on top and enjoy!

 
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