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
Scale
- 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