Broccoli and Scallions with Thai-Style Vinaigrette
Sorry for the delay. I was off visiting colleges with my oldest–talk about getting real–and didn’t have time to post. These were our first college tours and we decided to hit America’s heartland. It was cold, snowy and exciting. Envisioning all that awaits my son helps ease the fear of letting go. Of course, check back in with me a year from now and I will mock my own statement. In reality, I realize that letting go will likely be harder than child birth. But back to the here and now. This recipe is especially timely as I’m in serious need of some vegetables after too many meals with French fries on the side. Does everyone feel the need to order French fries when deciding to “do the right thing” by eating a salad? Please tell me I’m not alone!
It’s somewhat ironic that broccoli is the vegetable that I serve most often and yet I don’t have a single stand alone recipe for it on Sly Rooster. I think this is because broccoli falls into the “if it ain’t broke, don’t fix it” category. It was the first vegetable that all three of my kids enjoyed and I consistently make it by steaming the florets in the microwave and tossing them with sliced garlic that has been sautéed in olive oil and a generous squeeze of fresh lemon juice. There’s no recipe for this but after a good sprinkle of sea salt, the broccoli is just the way my kids like it and everyone’s happy.
With that said, I’ve decided to mix is up and my first foray into the land of new broccoli recipes was this recipe for Broccoli and Scallions with Thai-Style Vinaigrette that I found on Instagram by way of NYTimes Cooking. The recipe has you roast the broccoli florets (I have not been shy about expressing my love for all things roasted, so this is a good start) and then toss with a funky Asian sauce. When I first made this recipe I reserved some of the sauce to spoon over our roasted salmon fillets. I served the broccoli and salmon over rice in a bowl…my idea of culinary nirvana.
So go ahead and shake up your broccoli game. I promise that you won’t be disappointed. Enjoy!
Broccoli and Scallions with Thai-Style Vinaigrette
Ingredients
- 1 1/2 lbs broccoli, cut into florets
- 4 scallions, cut into 2-inch pieces
- 4 Tbls olive oil
- kosher salt and black pepper
- For the vinaigrette:
- 1/4 c freshly squeezed lime juice (from 1-2 limes)
- 1 scallion, finely chopped
- 1 1/2 tsp light brown sugar
- 1/2 tsp red pepper flakes, plus more to taste
- 2 Tbls fish sauce
- 1 Tbls finely chopped cilantro
- 1 Tbls finely chopped mint
Instructions
- Heat the oven to 425F.
- In a large bowl, toss the broccoli and scallions with the olive oil. Season with salt and pepper and toss again.
- Spread the mixture evenly on a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
- While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved.
- Place the broccoli and scallions in a bowl and toss with the vinaigrette.