Name: Roasted Broccoli with Pickled Shallots and Peanuts
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

Image may contain Plant Food Vegetable and Broccoli

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 notes