Gentl & Hyers
Leave a nice amount of stalk attached to the broccoli florets: It’s pretty, improves your yield, and has a great texture.
Recipe information
Yield
8 Servings
Ingredients
1
large shallot, thinly sliced into rings
1
tablespoon sugar
½
teaspoon kosher salt plus more
¼
cup banyuls vinegar or red wine vinegar
¼
cup peanut or vegetable oil
2
bunches broccoli (about 4 lb.), cut into 3–4” florets, halved
2
tablespoons olive oil
Freshly ground black pepper
¼
cup salted, dry-roasted peanuts, coarsely chopped
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°. Toss shallot, sugar, and ½ tsp. salt in a small bowl; let sit, tossing occasionally, 5 minutes. Mix in vinegar and peanut oil; set vinaigrette aside.
Step 2
Toss broccoli with olive oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning occasionally, until edges begin to brown and broccoli is tender, 10–15 minutes.
Step 3
Transfer broccoli to a platter, drizzle with vinaigrette, and top with peanuts
Step 4
DO AHEAD: Vinaigrette can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
Nutrition Per Serving
Calories (kcal) 150 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 14 Dietary Fiber (g) 7 Total Sugars (g) 2 Protein (g) 9 Sodium (mg) 210