Roasted Broccoli & Dates

Name: Roasted Broccoli & Dates
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 to 6
Cuisine: Mediterranean
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

By Katerina Mountanos

By Katerina Mountanos

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

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.