Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Roasted Broccoli with Oranges and Fried Capers
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 216
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 497 mg
Roasted broccoli gets a bright, flavorful upgrade with juicy oranges, crispy fried capers and toasted sunflower seeds. The fresh citrus balances the broccoli’s earthy, roasted flavor, while the capers and sunflower seeds add pops of brininess and crunch.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 216
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 497 mg
Ingredients
For the Broccoli:
For the Dressing:
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Directions
- Preheat the oven to 475 degrees F. Cut off the tops and bottoms of the oranges. Place cut-side down and cut away the peel and white pith, following the curve of the fruit. Slice crosswise into 1/4-inch-thick rounds.
- Make the dressing: Whisk the shallot, orange juice, vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the olive oil in a slow, steady stream until combined.
- Roast the broccoli: Trim the woody stem ends, then peel the stalks and slice the heads lengthwise into 1/2-inch-thick planks. Cut any wider pieces in half lengthwise. Transfer the broccoli to a baking sheet, drizzle with 1/4 cup olive oil and season with 3/4 teaspoon salt and a few grinds of pepper; toss to coat. Space out the broccoli, cut-side down, and roast until browned and tender, 25 to 30 minutes.
- Meanwhile, toast the sunflower seeds in a small skillet over medium heat until lightly browned, stirring often, 2 to 4 minutes. Transfer to a bowl to cool; season with a pinch of salt.
- Heat the remaining 2 tablespoons olive oil in the same small skillet over medium heat. Add the capers and fry until crisp, stirring occasionally, 1 to 2 minutes. Remove with a spoon, draining away the excess oil, and transfer to a paper towel-lined plate.
- Arrange the roasted broccoli and orange slices on a serving platter. Spoon the dressing on top and sprinkle with the sunflower seeds and fried capers.
