Valleybrink Road | Recipes | Roasted Broccoli with Lemon, Pickled Shallots, and Pine Nuts | Serves 4-6 as a side dish 1 lb broccoli, cut into florets and stems sliced 1 lemon, peel on, thinly sliced cross-wise 4 tbsp extra virgin olive oil + extra for the pine nuts and finishing the dish sea salt black pepper 1/2 cup raw pine.

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Roasted Broccoli with Lemon, Pickled Shallots, and Pine Nuts
Steps
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Description

This new recipe from Pamela Salzman's cookbook, Kitchen Matters, is one of those perfect vegetable sides. The tang from the pickled shallots, crunch of the pine nuts, and char from the broccoli make it addicting and delicious. The recipe says it serves six but to be honest, Andre, Costa, and I finished it all off last night, so just be prepared for it to go quickly!

Get Started
Step 1

Preheat oven to 425 degrees. Line a baking sheet with parchment paper (which I forgot to do) and place the broccoli and lemon slices on the sheet. Drizzle with 4 tbsp olive oil and toss to coat. Sprinkle with sea salt and black pepper and cook for 20 -25 minutes, mixing it around every ten minutes, so it gets golden all over. 

Next Step
2
Step 2

While the broccoli cooks, prepare the pickled shallots. Combine 1 cup of water with the vinegar, sugar, and salt. Bring to a boil. Add the shallots and simmer for 15 minutes. Remove the shallots from the liquid and set aside. Reserve the pickling liquid.

Next Step
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Step 3

Toast your pine nuts in a dry skillet over medium heat until toasted. Watch closely as they can easily burn. Drizzle with some olive oil and sea salt. Set aside. 

Next Step
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Step 4

Place the broccoli and lemon in a bowl. Top with the pickled shallots, pine nuts, and feta (if using). Drizzle with some good extra virgin olive oil and some of your reserved pickling liquid (I added this step and think it brings some great vinegar tang to the dish). Finish with sea salt and black pepper. Enjoy!

Done!
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Ingredients
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Shopping List
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Serves 4-6 as a side dish

  • 1 lb broccoli, cut into florets and stems sliced
  • 1 lemon, peel on, thinly sliced cross-wise
  • 4 tbsp extra virgin olive oil + extra for the pine nuts and finishing the dish
  • sea salt
  • black pepper
  • 1/2 cup raw pine nuts
  • 2 ounces feta, crumbled (optional)

 

Pickled Shallots

  • 1 cup water
  • 2 tbsp red wine vinegar
  • 1 tbsp granulated cane sugar
  • 1/2 teaspoon sea salt
  • 2 medium shallots, thinly sliced