Roasted broccoli with lemon vinaigrette
Roasted broccoli with lemon vinaigrette is a nutritious side dish that features earthy broccoli topped with a zesty lemon-mustard dressing and toasted hazelnuts. This quick recipe brings vibrant flavors to your table in under 30 minutes.
Cook time 20 min
Prep time 10 min
Ingredients:
16 oz broccoli1/4 cup olive oil
2 tbsp lemon juice
2 tsp mustard
1 cup hazelnuts
Roasted broccoli with lemon vinaigrette is a delightful and nutritious side dish that combines the earthiness of broccoli, the richness of hazelnuts, and the zestiness of a lemon-mustard vinaigrette. It's quick and easy to make, perfect for a healthy and flavorful addition to any meal.
Instructions:
- Preheat your oven to 400°F (200°C) to get it ready for roasting the broccoli.
- Wash the broccoli thoroughly and pat dry.
- Cut the broccoli into bite-sized florets.
3. Roast the Broccoli:
- Spread the broccoli florets on a baking sheet.
- Drizzle with 2 tablespoons of olive oil and toss to coat the broccoli evenly.
- Sprinkle with salt and pepper to taste.
- Roast in the preheated oven for about 20-25 minutes, or until the broccoli is tender and slightly browned.
- While the broccoli is roasting, if the hazelnuts are not already toasted, spread them on a separate baking sheet and place them in the oven for about 5-10 minutes, or until they are lightly browned and aromatic.
- Once toasted, let them cool slightly, then roughly chop the hazelnuts.
- In a small bowl, combine the remaining 2 tablespoons of olive oil, 2 tablespoons lemon juice, and 2 teaspoons mustard.
- Whisk the mixture until it's well combined. Add salt and pepper to taste.
- Once the broccoli is roasted, remove it from the oven and place it in a large serving bowl.
- Pour the lemon vinaigrette over the broccoli and toss to coat evenly.
- Sprinkle the chopped hazelnuts over the top of the broccoli.
- Serve immediately while the broccoli is still warm. Enjoy as a side dish or a light main course!
This roasted broccoli with lemon vinaigrette is a simple yet flavorful dish that combines fresh ingredients with bold flavors. It's perfect as a side dish for your weeknight dinners or as a light addition to a larger meal. Enjoy the combination of tender roasted broccoli, a tangy vinaigrette, and crunchy hazelnuts in every bite!
Roasted broccoli with lemon vinaigrette FAQ:
Roast the broccoli at 400°F (200°C) for about 20-25 minutes. It should be tender and slightly browned when it's done.
Yes, you can substitute hazelnuts with other nuts like almonds or walnuts. Just keep in mind that this may alter the flavor profile slightly.
The broccoli is done when it's tender enough to pierce with a fork and has a slight golden-brown color. You can start checking for doneness around the 20-minute mark.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Yes, you can prepare the lemon vinaigrette in advance. Store it in the refrigerator for up to a week. Shake or whisk well before using.
Cooking Tips:
- For extra crispiness, make sure to dry the broccoli thoroughly before roasting.
- Toast the hazelnuts beforehand to enhance their flavor.
- Use fresh lemon juice for the vinaigrette for a more vibrant taste.
- Adjust the mustard quantity to your taste if you prefer a milder or stronger flavor.
- Spread the broccoli out in a single layer on the roasting pan to ensure even cooking.
Nutrition Facts
6 ServingsCalories 160kcal
Protein 5g
Carbohydrates 8g
Fiber 3.83g
Sugar 1.99g
Fat 22g
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