Recipe courtesy of Food Network Kitchen
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
- 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.
