Thursday, October 21, 2010

Roasted Bagna Cauda Broccoli



This is delicious.

I roast everything, so how come I never thought to roast broccoli?
I tried it and now I am hooked.

Roast it the same way that you would roast cauliflower, Brussels sprouts, carrots, etc. 425F for 20 minutes on a baking sheet w/ olive oil and kosher salt. It turned the broccoli into nutty crispy goodness.
Yum.

Even the broccoli hater in the house LOVED this, yes, loved. Celebration!
I can buy broccoli now!

The bagna cauda sauce on top is genius.

Bagna Cauda translates to Hot Bath in Italian, and is a traditional Piemontese dip for steamed vegetables.

The second time I made this I served it over pasta and it was delicious.
It doesn't need the parmesan cheese as the recipe calls for, it is rich enough, but a nice topping of toasted bread crumbs would convert any broccoli hater into a broccoli lover.

Roasted Bagna Cauda Broccoli (adapted from Food 52):

2 heads of broccoli, cut into florets
2 anchovies
2 garlic cloves, chopped
juice of half a lemon
3 tbsp butter
1 tbsp olive oil
splash of white wine or chicken stock
handful of toasted pine nuts or sliced almonds



On a large baking sheet roast the florets with olive oil and kosher salt for 20 minutes, shaking the pan once in between roasting.



While the broccoli is roasting make the sauce.

In a sauce pan, heat the butter, garlic, olive oil and anchovies on medium heat until the anchovies dissolve. Add the lemon juice and a splash of white wine or stock and cook another 3 minutes.

When the broccoli comes out of the oven transfer to a serving bowl and pour anchovy butter sauce over.



You can toast your nuts in the toaster oven or a skillet.
Sprinkle the toasted nuts on top of the broccoli.

It was a great side dish, but I also loved it served over pasta!

Enjoy and eat your broccoli!



15 comments:

Steve said...

Stace,
Roasted is really the only way I'll eat broccoli. With a little soy and olive oil. But this prep goes beyond that with even more flavor. I'll try it and make the broccoli lovers in this house quite happy.
Steve

Carole said...

Love roasted veggies. I learned to love Brussels sprouts by roasting them.

mil said...

Bagna cauda over broccoli!!!!!!!!!!!!!!!!
Sensational idea... I'll make it ASAP.
Mil

kat said...

I've never roasted broccoli either! I bet it gets a great nutty flavor.

The Japanese Redneck said...

I have roasted broccoli. I even roasted Okra this past year.

I think it's my husbands new favorite way of having okra now.

janice said...

As an Ina lover, I'm surprised you never tried her roasted broccoli with lemon, parmesan & pine nuts. But roasting is my method of choice for broccoli--I even have my nephew asking his mom to make broccoli "my way" now.

Anonymous said...

Send this down to Texas, attention Laura Bush, tout suite! If this recipe doesn't get Dubya to FINALLY start eating his veggies, nothing will.

Pam said...

I've had bagna cauda a few times and loved it; I also adore roasted broccoli, so you can imagine how much I am loving this recipe! Nicely done Stacey.

Claudia said...

Never had bagna cauda (bad Italian girl)so must rectify that! Roasted broccoli does sing. Now I need to bathe it.

lisa is cooking said...

I'm already sold on broccoli, and the bagna cauda sauce on top sounds fantastic!

elra said...

I love bagna cauda, it's been a while since I made this sauce. What a great idea to use it for roasted broccoli. Will definitely try it.

Proud Italian Cook said...

I don't know what I'd do without my baking sheets I'm always roasting veggies and I love broccoli that way! (minus the anchovies, sorry it's like you with bananas)

rcoda said...

Looks delish... I think I will have to try this. I remember my father would always make this at Christmas or New Years, especially when Grandma/Grandpa, Shirley/Henry and Audrey/Jack were together. I just never liked it... probably just a little kid thing. But, I think I'm grown up enough now to give it a shot. I love roasted broccoli, too.

A Feast for the Eyes said...

I love the flavor of roasted veggies, broccoli included. Broccoli is a staple in our fridge. I love the idea of serving this over pasta. Anchovies scare me, but I finally learned that they fall apart when cooked in a sauce, and they do impart a great flavor. Great recipe.

SarahB said...

Just made this. DELISH!!! I'm hooked!