Description
Roasted broccoli and shallot delight brings crisp textures and caramelized flavors to your dinner table. Fragrant herbs and simple seasonings make this side dish an easy Mediterranean-inspired vegetable experience you’ll crave repeatedly.
Ingredients
Scale
- 1 lb (454 g) broccoli florets, cut into bite-size pieces (about 6½ cups)
- 4 medium shallots, peeled and quartered
- 4 tbsps (60 ml) extra-virgin olive oil, divided
- ½ cup (75 g) crumbled feta cheese
- 2 tbsps (30 g) unsalted roasted sunflower seeds
- 2 tbsps (20 g) unsweetened dried cranberries
- 1 tsp lemon zest
- 1 ½ tbsps (22.5 ml) lemon juice
- 1 clove garlic, minced
- ½ tsp dry mustard
- ¼ tsp salt
- ¼ tsp ground pepper
Instructions
- Preparation: Position oven rack in top third at 425°F (218°C) and select a large rimmed baking sheet for optimal roasting.
- Vegetable Arrangement: Spread broccoli and shallots in a single layer, drizzle with olive oil, and toss thoroughly to ensure complete coating.
- Roasting Process: Roast vegetables for 18-20 minutes until broccoli develops caramelized edges and vibrant green color, then remove and let cool for 5 minutes.
- Vinaigrette Creation: In a small bowl, combine lemon zest, lemon juice, minced garlic, dry mustard, kosher salt, and black pepper, whisking to blend ingredients smoothly.
- Dressing Integration: Gradually incorporate remaining olive oil, whisking continuously to create a perfectly emulsified vinaigrette.
- Final Assembly: Transfer roasted vegetables to a serving bowl, pour vinaigrette over top, and toss gently to ensure even coverage.
- Garnish and Serve: Sprinkle crumbled feta cheese, toasted sunflower seeds, and dried cranberries across the dish, folding delicately to distribute flavors and textures throughout the salad.
Notes
- Rack Positioning Matters: Place the oven rack in the top third to ensure even roasting and prevent burning, giving vegetables perfect caramelization.
- Spread Technique: Create a single layer on the baking sheet for crispy edges and consistent cooking, avoiding overcrowded or steamed vegetables.
- Roasting Timing Precision: Watch for vibrant green color with slight char edges between 18-20 minutes, indicating optimal vegetable doneness without overcooking.
- Vinaigrette Emulsion Secret: Whisk olive oil gradually to create a smooth, well-blended dressing that coats vegetables evenly and enhances overall flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 184
- Sugar: 4 g
- Sodium: 126 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 6 mg