Description
Introducing the Roasted Broccoli and Shallot Delight, a wholesome and vibrant dish that combines the savory goodness of roasted vegetables with the tangy kick of feta cheese and a crunch of sunflower seeds. This recipe not only promises a feast of flavors but also offers a nutritious boost suitable for a side dish or a light main meal.
Ingredients
- 1 pound fresh broccoli florets, cut into bite-size pieces (about 6½ cups)
- 4 medium shallots, peeled and quartered
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon grated lemon zest
- 1½ tablespoons lemon juice
- 1 clove garlic, minced
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup crumbled feta cheese
- 2 tablespoons unsalted roasted sunflower seeds
- 2 tablespoons unsweetened dried cranberries
Step-by-step Directions
1. Preparing the Oven and Baking Sheet
Preheat the oven to 425°F, positioning the rack in the top third. Lay out the broccoli and shallots on a large rimmed baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Spread the vegetables into an even layer to ensure uniform cooking.
2. Roasting the Vegetables
Roast the broccoli and shallots in the preheated oven for 18 to 20 minutes or until the broccoli is brightly colored and slightly browned. Remove from oven and allow to cool for about 5 minutes.
3. Preparing the Vinaigrette
In a small bowl, combine the lemon zest, lemon juice, minced garlic, dry mustard, salt, and pepper. Gradually whisk in the remaining 3 tablespoons of olive oil until the mixture is well emulsified.
4. Combining the Ingredients
Transfer the slightly cooled broccoli and shallots to a large bowl. Pour the prepared vinaigrette over the vegetables and toss to coat evenly. Sprinkle with crumbled feta cheese, sunflower seeds, and dried cranberries, mixing gently to distribute throughout the salad.
Servings & Preparation Time
- Servings: 4 as a side dish
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
Tips for Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on the stovetop over low heat, adding a little water or additional olive oil if the salad seems dry.
- For best flavor, bring to room temperature before serving if chilled.
Conclusion
The Roasted Broccoli and Shallot Delight is an exemplary dish that combines ease of preparation with delightful taste and nutritional value. This recipe is perfect for anyone looking to add a burst of flavor and texture to their mealtime options. Whether served as a hearty side or a light standalone dish, it promises to be a repeat favorite in your culinary repertoire.
PrintRoasted Broccoli and Shallot Delight
- Total Time: 30 minutes
- Yield: 4 as a side dish 1x
Description
Introducing the Roasted Broccoli and Shallot Delight, a wholesome and vibrant dish that combines the savory goodness of roasted vegetables with the tangy kick of feta cheese and a crunch of sunflower seeds. This recipe not only promises a feast of flavors but also offers a nutritious boost suitable for a side dish or a light main meal.
Ingredients
- 1 pound fresh broccoli florets, cut into bite-size pieces (about 6½ cups)
- 4 medium shallots, peeled and quartered
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon grated lemon zest
- 1½ tablespoons lemon juice
- 1 clove garlic, minced
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup crumbled feta cheese
- 2 tablespoons unsalted roasted sunflower seeds
- 2 tablespoons unsweetened dried cranberries
Instructions
- Preparing the Oven and Baking Sheet: Preheat the oven to 425°F, positioning the rack in the top third. Lay out the broccoli and shallots on a large rimmed baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Spread the vegetables into an even layer to ensure uniform cooking.
- Roasting the Vegetables: Roast the broccoli and shallots in the preheated oven for 18 to 20 minutes or until the broccoli is brightly colored and slightly browned. Remove from oven and allow to cool for about 5 minutes.
- Preparing the Vinaigrette: In a small bowl, combine the lemon zest, lemon juice, minced garlic, dry mustard, salt, and pepper. Gradually whisk in the remaining 3 tablespoons of olive oil until the mixture is well emulsified.
- Combining the Ingredients: Transfer the slightly cooled broccoli and shallots to a large bowl. Pour the prepared vinaigrette over the vegetables and toss to coat evenly. Sprinkle with crumbled feta cheese, sunflower seeds, and dried cranberries, mixing gently to distribute throughout the salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes