by Katerina Mountanos April 23, 2020 0 Comments

Roasted Broccoli & Dates

(Serves 4 to 6)

  • Prep Time 10 minutes
  • Cook Time 20 minutes

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 Extra Virgin Olive Oil, divided
  • 2 TB sherry vinegar
  • Salt & freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 425ºF.
  2. 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.
  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
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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