Wednesday, November 9, 2011

Roasted Broccoli w/ Pickled Raisins & Shallots

Pickled raisins. Pickled shallots. I am addicted.

I want to put them on everything and anything and see how they taste. I have thrown them on top of roasted cauliflower and on grilled eggplant. Over the leftover sausage from the night before and even on a piece of pound cake!!! Ok, I have a problem. I have no more left, so I am free for a few days.

This is my favorite vegetable side dish so far. Even better than my Roasted Brussels Sprouts w/ Grapes & Pecans.

Buckle your seatbelts and get ready.

To pickle the raisins and shallots: (do it, you can thank me later).

Slice 2 large shallots and place them in a bowl with 1/4 cup of golden raisins. Make sure it is a heatproof bowl, like Pyrex.

Bring 1/2 cup of cider vinegar and 1/2 cup of sugar to a boil. Carefully pour the liquid over the raisins and shallots and let them sit. Add a pinch of kosher salt and some fresh thyme leaves if you have.

You can make these days ahead and keep in the fridge until ready to use.

Cut up a large head of broccoli into florets and slice them in half. Lay on a baking sheet and drizzle w/ olive oil and kosher salt.

Roast broccoli at 400F for 20 minutes, shaking the pan once or twice.

Remove broccoli to a bowl and sprinkle with some of the pickled shallots and raisins & some of the vinegar syrup.

I wish I had a dollar for every person that has asked me for this recipe! (then I would have $3.).


Claudia said...

Done. Rather - now doing.

The Japanese Redneck said...

Pickled raisens is a new one on me.

Proud Italian Cook said...

I never pickled anything! But I believe now, I believe! I will thank you later.

Amie said...

hmmm, interesting! I'm going to have to try it this week, and I have everything I need - even better. Like it was menat to be!

SueZ said...

Just made this using a red onion in place of shallots and it has turned out terrific! Haven't yet roasted the broccoli...tonight perhaps. I'm trying to think of other ways to use the pickled onions and raisins. How about in chicken salad, with what...celery? Ideas?

Joanne said...

I actually spotted some pickled raisins in San Francisco when I was there and remembered seeing a recipe somewhere...guess it was here! I love the sound of this side dish!

Stacey Snacks said...

Sue Z,
I used the pickled raisins and shallots on pound cake, roasted cauliflower and anything that I thought could use a little zing!
Glad you are trying it w/ the broccoli, it's delish!

Rosemary said...

What an intriguing idea! I'm slightly suspicious, but more game! I love roasted broccoli (any veggie for that matter) but sometimes think it could use a little something. This would do it!

harlequininmontana said...

Sounds interesting! We're doing your b. sprouts and grapes tonight!....again.....

Dana said...

I'll thank you now and thank you later. I have some pickled onions in the fridge but we all know that onions are not as good as shallots. I would never have thought to put that combo on broccoli but I'm sure it's genius. Pound cake though? I think I gotta draw the line.

Oui Chef said...

WOW....I would have asked for it to, so you're up to $4! I love pickled ANYTHING, and can totally see tossing these on some sautéed bitter greens too, yum!