Roasted Broccoli & Dates
Roasted Broccoli & Dates
Ingredients
- 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 Kosterina Original Extra Virgin Olive Oil, divided
- 2 TB sherry vinegar
- Salt & freshly ground black pepper, to taste
Directions
- Preheat oven to 425ºF.
- Roast the broccoli. On a parchment-lined baking sheet, mix almost 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.
- 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.
- In a large bowl, season roasted broccoli with dressing to taste and transfer to a serving platter.
