Roasted Broccoli & Dates

by Katerina Mountanos February 28, 2020 0 Comments

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.

Katerina Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.

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