Nutty and Smoky Roasted Broccoli
Crisp smoky roasted broccoli is topped with a smoky, fatty, nutty, salty, and sweet dressing. Serve alongside roasted tofu or pasta with vegan alfredo sauce, but be warned, no matter the meal this roasted broccoli will steal the show.
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All About Broccoli
Broccoli is a member of the Brassica family, a delicious group that also includes cabbage, kale, turnips, horseradish and more. We commonly eat broccoli’s flowering heads, as well as the top bits of the stalk. Some studies cite broccoli as the most consumed vegetable in the United States- others say it’s potatoes, and sorry to team broccoli but I find potatoes to be more likely.
Broccoli can be enjoyed in various forms: raw in salads, roasted for a crispy texture, steamed to retain its vibrant color, fried for a savory twist, grilled for smoky depth, pureed into creamy soups, or sautéed to enhance its natural sweetness. Basically any way you can cook you can cook broccoli.
Choose broccoli with a rich, green color and a tender stem. Avoid yellowing or wilted florets (these are still fine to eat, but they’re past peak). Store broccoli in the crisper drawer of your fridge in an open bag. It should keep for up to a couple weeks. Wait until you’re ready to eat before washing and chopping your broccoli.
And if you don’t already eat your broccoli stems, you absolutely should. Thicker bits may need to have the outer skins peeled off, but the inside tastes like a combination of broccoli and artichoke hearts. My favorite part of the broccoli, actually.
Nutritionally, broccoli is low in calories, high in fiber, and contains some protein to boot. It’s high in vitamin C, E, K, and B vitamins, as well as containing beta-carotene, iron, and zinc.
Looking for Hearty Salads? Try one of these!
- Indian-Spiced Vegan Warm Pumpkin Salad
- Carrot Tops Tabbouleh with Kamut
- Greek Goddess Vegan Quinoa Salad
- Hearty Bean Dinner Salad with Sun Dried Tomato Dressing
- Roasted Cranberry and Lima Bean Thanksgiving Salad
- Tempeh and Pomelo Salad with Avocado
- White Bean Salad with Roasted Garlic Scapes Recipe
- Thai Rice Noodle Salad with Vegan Chick’n
- Quinoa, Edamame, and Roasted Broccoli Salad
All About Almonds? Check out these Almond Recipes!
- Marbled Vegan Almond Blondies
- Champagne Grape Almond Butter Swirl Bread
- Watermelon Gazpacho with Savory Almond Seaweed Granola
- Simple Vegan Lemon Cake with Coconut and Almonds
- Crown Daisy Pasta in Spicy Almond Sauce
- Vegan Millet Porridge with Persimmon and Chia
- Cinnamon Bun Vegan Florentine Cookies
- Almond, Oat and Vegan Apple Cookies
- Almond Shortbread Vegan Rosehip Cookies
Making Smoky Roasted Broccoli
The first step to making this dish is to roast the broccoli along with some shallots. Simply place the broccoli and shallots on a baking sheet, drizzle with a little oil, and season with salt. I roasted mine for about 25 minutes, taking the tray out and stirring everything around halfway, which was just long enough to get a little char on my broccoli. And believe me, you’re going to want those crispy broccoli florets all covered in sauce, they’re amazing.
Speaking of sauce, that’s step two. All you need to do for that is to whisk or shake all of the sauce ingredeints together, and set it aside. We also chopped up some scallions for some really nice freshness, and toasted almonds for some nutty crunch.
Once the broccoli is cooked to your liking, the only thing left to do is throw it in a bowl, toss in the dressing, and sprinkle the scallions and toasted almonds on top. Serve right away, and enjoy!
Nutty and Smoky Roasted Broccoli
Ingredients
- 1 lb. broccoli
- 2 medium shallots
- 1 large scallion
- 1/4 cup almonds, chopped
- 2 tbsp. olive oil, plus more for cooking broccoli
- 1 tbsp. almond butter
- 1 tsp. light miso paste
- 1 tsp. maple syrup
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/4 tsp. white pepper
- 1/4 tsp. apple cider vinegar
- 1/4 tsp. Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C). Cut your broccoli florets into bite sized pieces, and chop the stems into small cubes. Place the broccoli on a baking tray. Thinly chop the shallots, and add to the tray. Drizzle with a little olive oil and some salt. Bake for about 25 minutes, stirring once in the middle, until the florets are a little crispy.
- While the broccoli roasts, you can prepare the dressing. Combine the 2 tbsp. olive oil with the almond butter, miso paste, maple syrup, apple cider vinegar, mustard, and spices. Add about 2 tablespoons of water, and whisk.
- Chop the scallion finely. Toast the almonds in a small skillet for a few minutes until fragrant, and remove from the heat.
- Once the broccoli is cooked, add to a mixing bowl and pour in the dressing. Toss to coat, and top with the scallions and almonds. Serve room temperature or warm.
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