Roasted Broccoli with the Best Vinaigrette Dressing
8 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 pounds broccoli
- 2 tablespoons olive oil (not extra virgin)
- ½ teaspoon kosher salt
- 2 tablespoons grated parmesan cheese (optional)
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 small shallot (finely diced)
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
Method
- Preheat your oven on to 400°F (200°C), or 180°C if you have a fan oven, and line a half size rimmed sheet pan with parchment paper or silicone baking mat for easy cleanup.
- Wash the broccoli, drain, and cut it into small, bite-sized florets.
- Place the broccoli on the prepared sheet pan. Drizzle olive oil and season with salt. Mix well and spread it out evenly. Bake for 15 minutes.
- Take the pan out and flip the broccoli. Return to the oven for another 7 minutes but keep an eye on the broccoli so it doesn't burn, you want the ends lightly charred.
- In a jar, combine extra virgin olive oil, fresh lemon juice, finely diced shallot, ground black pepper, and salt. Shake the jar until the dressing is well combined and creamy.
- Remove the broccoli from the oven and pour the vinaigrette over it. Toss to combine.
- Sprinkle grated parmesan cheese right before serving, if desired.