HOW TO MAKE ROASTED BROCCOLI SALAD WITH PINE NUTS AND SUN-DRIED TOMATOES

ROASTED BROCCOLI SALAD WITH PINE NUTS AND SUN-DRIED TOMATOES RECIPES-


INGREDIENTS:

  • 1 large head of broccoli (about 1½ lbs)
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • ¼ cup pine nuts
  • ½ teaspoon sugar
  • 3 sun-dried tomatoes, soaked in hot water and finely chopped
  • 1½ tablespoon sherry vinegar (can substitute red wine vinegar)
  • ¼ cup chopped Italian (flat-leaf) parsley
  • 2 tablespoons freshly grated Parmesan cheese

ROASTED BROCCOLI SALAD WITH PINE NUTS AND SUN-DRIED TOMATOESINSTRUCTIONS :

  • Preheat the oven to 450 degrees. Chop the broccoli stems into ½ inch pieces and break the florets into small pieces. Toss the broccoli and stems with the olive oil, salt and pepper and spread out in a single layer on a parchment-lined baking sheet. Roast for 10-15 minutes or until the edges of the broccoli start to brown and the stems are tender. Remove and place in a medium bowl.
  • In a small skillet over medium heat, toss the pine nuts and sugar. Toast, stirring often, until the pine nuts brown and the sugar starts to cling to the nuts. Remove from the pan and add to the bowl with the broccoli. Add in the chopped sun-dried tomatoes, vinegar, and parsley and toss well. Adjust salt and pepper to taste, and top with Parmesan cheese. Serve warm or room temperature.
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Hey hey, everybody – it’s Friday! which means it’s time for….broccoli!

Oh, that’s not a thing? Well, it is now.

You see, we've got broccoli frequently. regarding once every week. Typically, I simply steam it. that is ok – there's nothing higher typically than recent broccoli that's steamed to a T. what is more, once I’ve had an extended day, a formula that takes quite one or 2 steps appears tough to Maine. It’s our stand by.

But last night, I wasn’t quite as beat down as was common, therefore out of obscurity, inspiration hit. I needed one thing completely different than my usual. I started trying round the larder for ingredients, ANd came up with an Italian-inspired combine – pine batty, preserved tomatoes, flat leaf parsley, and Parmesan cheese. however may you get it wrong with a mixture like that?


I opted to roast the broccoli to feature texture and sweetness. You see, once you roast broccoli, very little bits get caramelized, crisp and delicious. I furthered the sweetness with the preserved tomatoes, and therefore the tiniest bit of sugar. browning the pine batty additionally added  additional cooked nutty flavor, as did the Parmesan. And to stay it recent, the parsley and a splash of fortified wine vinegar (which is lighter in flavor than balsamy and somewhat completely different than vino vinegar – i really like its uniqueness) brightened the dish right up. Served heat or temperature, I couldn’t shut of it. I needed additional.

Just because it’s winter doesn’t mean salads have to be compelled to be off the menu. what is more, this dish was entirely realizable for a nighttime. (Especially once the opposite elements of the meal were straightforward, like I created last night. I cooked a chicken and potatoes during a single cooking pan, that essentially consisted of seasoning each and throwing within the kitchen appliance.) It’s undoubtedly one thing that may air the menu within the future, either as is or with variations. I may see work cauliflower or Romanesco for the broccoli, and raisins or dried cranberries for the preserved tomatoes. this might be created cardinal completely different ways!