Recipes  

Roasted Broccoli & Dates

Roasted Broccoli & Dates

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 Original 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.

In this recipe

Original Extra Virgin Olive Oil (500ml)

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Regular price Sale price $29.95
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Our highest polyphenol EVOO straight from Southern Greece.

Original Extra Virgin Olive Oil (500ml)

Regular price $29.95
Regular price Sale price $29.95
5.0
Rated 5.0 out of 5 stars
720 Reviews

Our highest polyphenol EVOO straight from Southern Greece.

Half Case: Original Extra Virgin Olive Oil

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Regular price Sale price $159
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Rated 5.0 out of 5 stars
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Always have the Original on hand with a half case of 500ml (6 bottles).

Crushed Fruit Vinegar Trio

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The perfect combination of tangy and sweet, these vinegars will brighten up any salad, cocktail or mocktail.

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