May 20, 2018
A simple & quick broccoli preparation with a unique presentation. The citrus compliments the earthy broccoli & rich pine nuts. Delicious served slightly warm from the oven or cold.
makes 5 to 6 cups
1 head of broccoli
1 teaspoon serrano purée (or minced serrano, keep seeds in)
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons pine nuts
1 orange, peeled and sliced
Pinch of sea salt
Pinch of chili powder
Preheat the oven to 350°F. Cut the broccoli heads into small, medium sized florets. Toss with serrano, olive oil, salt, and pepper. On a parchment paper lined baking sheet, bake the mixture for 4 to 5 minutes and no longer. The broccoli should remain bright green.
Toss roasted broccoli with pine nuts and lay on one side of the bowl. Lay orange slices on the other side and sprinkle with salt and chili powder. Serve and enjoy.
Try grapefruit instead of oranges.
Sprinkle broccoli with amchur or squeeze lemon juice over and top with chili powder.
Replace pine nuts with toasted almond slivers.
December 02, 2022