about 1 year ago
Citrus Roasted Broccoli and Olives is a great way to liven up ordinary broccoli heads. This easy roasted broccoli was loaded with great flavors -- hitting all sorts of sweet, sour and briny notes, while also featuring interesting textural contrast. Aargersi's recipe stradles the Mediterranean Sea and would be right at home alongside couscous and lamb or roasted fish and feta.
The nutty sweetness of roasted broccoli combines with salt sweet and tart from the olives and citrus ... we ate every bit of it in one sitting!
Serves 1 head of broccoli
- 1 head of broccoli
- 1 blood orange (or regular orange if bloods are out of season)
- 2 neaopolitan mandarines or one regular tangerine
- 1 lemon
- 2 tablespoons olive oil
- 1/2 cup kalamata olives - roughly chopped
- 1 teaspoon fresh thyme
- 1 teaspoon white wine vinegar
- 1 pinch salt
- fresh ground pepper
- 1 large shallot - sliced
- 2 large cloves garlic - chopped
- 1/2 cup toasted pistachios
Remove the broccoli stem and cut it into florets. Zest and juice the blood orange into a large bowl, add the juice from the mandarines and the lemon, then the oil, vinegar, thyme, salt and pepper - whisk all of that together. Toss in the broccoli, olives, shallots and garlic and let it all sit and marinate for about 20 minutes - toss it a couple times while it marinates.
Heat the oven to 425. Cover a baking sheet with foil and spray it with no stick (this makes for easier cleanup) then spread the broccoli mixture out on the sheet. Pour any remaining marinade over top.
Roast for 20-25 minutes until the broccoli just starts to brown and is nice and tender - stir it once or twice while it is roasting.
Serve topped with some chopped toasted pistachios!
- 958 calories
- 65g total fat
- 8g saturated fat
- 0mg cholesterol
- 851mg sodium
- 84g carbohydrate (29g dietary fiber, 23g sugar)
- 33g protein