Would you believe me if I told you that, up until a couple of weeks ago, I’d never tried Oven Roasted Broccoli, nor did I care to…
To me, it simply never looked very appetizing. Perhaps it’s because I’d never seen it done right, until I recently stumbled across this Oven Roasted Broccoli Salad with Almonds and Lemons recipe on The Endless Meal.
I didn’t have all the necessary ingredients on hand at the time, but still, I just HAD to make it RIGHT THEN AND THERE! So I improvised a bit and changed up a few of the ingredients, but the end result was nothing short of spectacular, still.
This salad is so delicious, it’s like candy in the form of broccoli. I swear the god. It’s THAT good!
But you don’t have to take my word for it. In fact I strongly suggest that you don’t. You should whip up a batch right this minute.
Trust… do it!
This recipe calls for about 10 cups of broccoli florets in total, but for now, you’ll want to put about 3/4 of it, or roughly 7 cups, right into that prepared pan. Next, drizzle it with some avocado oil and sprinkle it with 1/2 tsp of salt. Mix the florets around a bit so that they get completely coated with oil. Place that in the oven and let your broccoli roast for 15 to 20 minutes, or until the florets start to darken really good.
Oh, and while you’ve got the oven on, why not take the opportunity to toast the almonds? Simply put them in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, which should take no more than 7 to 8 minutes.
As soon as they’re done to your liking, remove them from the oven, let them cool for a few minutes and chop them roughly.
While things are getting nicely roasted / toasted in the oven, place the rest of your broccoli florets in a steam basket and steam it over a double boiler until it turns vibrant green, about 2 to 3 minutes.
Immediately plunge the cooked broccoli in icy cold water and move it around delicately until it’s completely chilled. It’s important that you don’t skimp on the ice here: the faster your broccoli cools down, the crunchier and greener it will remain.
Transfer the chilled broccoli to a colander and let it drain until ready to use.
Remove your roasted broccoli florets from the oven and put them in a large mixing bowl.
Note that if you find your broccoli florets to not be dark enough after 20 minutes of cooking time, you can set the oven to broil at that point and leave them under there for a few minutes, until they reach the desired color.
Now, add the steamed [and chilled] broccoli, as well as half a diced apple, your toasted and chopped almonds, a sliced celery rib, some chopped parsley, and a handful of dried cranberries.
Lastly, pour the dressing over the salad and give everything a delicate stir, until all the ingredients are well coated.
You’ll want to serve this salad immediately, or very soon after putting it together: it truly is at its best when still warm.
It will, however, keep in the fridge for quite a couple of days and is still really delicious once cold.
- 907g (2lbs) broccoli florets (about 10 cups)
- 2 tbsp avocado oil
- ½ tsp Himalayan salt
- ½ red apple, cored and diced
- ½ cup (75g | 2.65oz) raw almonds, toasted
- 1 celery stalk, sliced on a bias
- ½ cup (75g | 2.65oz) dried cranberries
- ¼ cup chopped parsley
- Preheat your oven to 425°F and place a rack on the top shelf; Line a broiler pan with parchment paper.
- Place about 7 cups of the broccoli florets in that prepared pan. Drizzle it with the avocado oil and then sprinkle it with the ½ tsp of salt. Mix the florets around a bit so that they all get coated with oil. Place it in the oven and let it roast for 15-20 minutes, or until the florets start to darken.
- Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 7 to 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle.
- While things are getting nicely roasted in the oven, place the rest of the broccoli florets in a steam basket and steam it over salted boiling water until it turns vibrant green, about 2 to 3 minutes.
- Immediately plunge the cooked broccoli in icy cold water and move it around delicately until it's completely chilled. Don't skimp on the ice here, the faster your broccoli cools down, the crunchier and greener it will remain.
- Transfer the cold broccoli to a colander and let it drain until ready to use.
- Put all the ingredients for the dresssing in a Mason type glass jar and whiz them all together with a stick blender until smooth and creamy and slightly emulsified.
- Remove the roasted broccoli florets from the oven and put them in a large mixing bowl.
- Add the steamed and cooled broccoli, as well as the diced apple, toasted almonds, sliced celery, parsley, and dried cranberries.
- Pour the dressing over the salad and give everything a delicate stir, until all the ingredients are well coated.
- Serve immediately.