I know. We are deep in the heart of summer, and the last thing you want is a pan full of roasted vegetables. Wait! Before you go, just trust me. Yes, you will have to turn the oven on for this. But, it’s only for twenty minutes, and you can serve this hot, warm, or room temperature.
One morning while grocery shopping, I was almost to the checkout when I came upon a huge bin of deeply discounted books. Being the bibliophile that I am, I of course had to stop and peruse. To my great surprise and delight, there were a few different varieties of cookbooks to be found, one being Family Table, a “follow up” of sorts to the incredible Union Square Cafe Cookbook by Michael Romano. Family Table is a collection of “family meal”/staff recipes from across the Union Square Hospitality Group’s restaurants. I loved the idea of some great meals that guests never experience because they are made by and for the staff and kitchen crew! Coupled with a $2.00 price tag, it was a complete no-brainer.
I immediately noted multiple recipes that I needed to try, but this roasted broccoli was calling my name the loudest and I had pretty much everything necessary already on hand. I love love love roasted vegetables, and this version has you toss the broccoli with a bright, punch, acidic vinaigrette peppered with quick pickled onions (pickled right in the dressing!), and finished with basil and parsley. Simple roasted broccoli jazzed up with a tangy, bright dressing. Yes, please!
roasted broccoli with pickled onion vinaigrette.
adapted from Family Table: Favorite Staff Meals cookbook.
1.5 pounds of broccoli (about 2-3 crowns), cut into vertical florets
extra-virgin olive oil
freshly ground black pepper
2 tablespoons fresh basil, thinly sliced
2 tablespoons fresh parsley, chopped
1/4 cup red onion, finely diced
2 tablespoons red wine vinegar
3 tablespoons fresh squeezed lemon juice
2 tablespoons olive oil
1/2 teaspoons white wine or champagne vinegar
dash of sea salt and pepper
Preheat oven to 400 degrees. Slice broccoli and drizzle with olive oil and sprinkle liberally with sea salt and pepper. Roast for 15-20 minutes, turning once halfway through cooking, until lightly browned and cooked though.
While the broccoli is roasting, whip together the vinaigrette. In a small bowl, mix together the diced red onion, red wine vinegar, lemon juice, white wine vinegar, extra-virgin olive oil, salt and pepper. Whisk vigorously until well combined. Set aside.
Once broccoli is done, transfer to a serving platter. Drizzle with vinaigrette and toss to combine. Top with basil and parsley. Serve immediately, or at room temperature.
Serves 4 as a side.
**Please use organic ingredients wherever possible**