Roasted Broccoli & Dates
Serves 4 to 6
Prep Time 10 minutes
Cook Time 20 minutes
2 pounds broccoli, chopped, divided
6 medjool dates, pits removed, quartered
3 shallots, peeled, quartered, divided
1 TB + 1 tsp urfa, divided
½ tsp onion powder
6 TB olive oil, divided
2 TB sherry vinegar
Salt & freshly ground black pepper, to taste
1.Preheat oven to 425ºF.
2.Roast the broccoli.On a parchment-lined baking sheet, mixalmost all of the broccoli (reserving 1 to 2 florets for the dressing), dates, 2 ½ shallots, 1 TB urfa and onion powder with 2 TB oil. Season with salt and pepper and roast until tender, 20 to 25 minutes.
3.Make the vinaigrette.Finely mince the reserved broccoli florets and remaining ½ shallot and add to a large bowl. Add remaining 1 tsp urfa and vinegar. While continuously whisking, stream in the remaining remaining 4 TB oil.
4.In a large bowl, season roasted broccoli with dressing to taste and transfer to a serving platter.
