Roasted Broccoli Salad (Print Version)
# Ingredients:
→ Vegetables
01 -
1 pound fresh broccoli florets (about 6½ cups), cut into bite-size pieces
02 -
1 medium red onion, peeled and quartered
03 -
1 small red bell pepper, seeded and cut into bite-size pieces
→ Dressing
04 -
¼ cup extra-virgin olive oil, divided
05 -
½ teaspoon grated lemon zest
06 -
2 tablespoons fresh lemon juice
07 -
1 teaspoon minced garlic
08 -
½ teaspoon dry mustard
09 -
¼ teaspoon kosher salt
10 -
¼ teaspoon ground pepper
→ Toppings
11 -
½ cup (50g) grated parmesan cheese, plus more for garnish
12 -
2 tablespoons unsalted roasted sunflower seeds
13 -
½ teaspoon crushed red pepper flakes
# Instructions:
01 -
Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 -
Combine broccoli, red onion, and red pepper on baking sheet. Toss with 1 tablespoon olive oil and crushed red pepper flakes, spreading in an even layer.
03 -
Roast for 18-20 minutes until broccoli is bright green with brown spots and peppers are slightly tender. Cool for 5 minutes.
04 -
In a small bowl, whisk together lemon zest, juice, garlic, dry mustard, salt, and pepper. Gradually whisk in remaining 3 tablespoons olive oil until emulsified.
05 -
Transfer roasted vegetables to a large bowl and toss with the prepared lemon dressing until well coated.
06 -
Top with parmesan cheese and sunflower seeds. Add additional salt to taste if needed.
# Notes:
01 -
Can be served warm or at room temperature
02 -
Great make-ahead side dish