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.
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 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!