Roasted Broccoli with Pistachios and Fried Caper Vinaigrette

Updated at: Tue, 29 Oct 2024 21:01:22 GMT

Step 1

1 Preheat the oven to 450°F.

Step 2

3 Place the Broccoli on a baking sheet, cut-sides down. Drizzle all over with 2 tablespoons of the olive oil and season WELL with salt. Roast until the cut sides are golden, 15 to 20 minutes. Flip and roast until golden all over and even a little charred in some places, another 15 to 20 minutes. You'll know it's done when you can easily slide a knife through the middle and it's caramelized and lightly charred in some places.

Step 3

4 In a medium skillet, heat the remaining 3 tablespoons olive oil over medium heat. Add the capers (careful, they might sputter) and cook until they're lightly golden and crispy, about 3 minutes They will open up a bit and look like flowers. Set aside to cool.

Step 4

5 In a medium bowl, whisk together the vinegar, lemon juice, honey, and garlic. Slowly stream in the capers and oil from the pan as you continue whisking. Season with salt to taste and fold in the dill.

Step 5

6 Place the broccoli on a serving plate. Pour the caper vinaigrette over the Romanesco and garnish with dill, the pistachios, and lemon zest.

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