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Oven-Charred Broccoli with Dates and Toasted Almonds

Oven-Charred Broccoli with Dates and Toasted Almonds

  • Makes
    4 servings
  • Cook Time
    35 minutes

Broccoli, like most cruciferous vegetables, is especially delicious when deeply charred, which develops nutty, bittersweet flavors while crisping the florets. Our method of choice is a preheated baking sheet in an intensely hot oven, as more broccoli can be cooked this way than in a skillet on the stovetop.

Ingredients
  • 3

    tablespoons extra-virgin olive oil

  • 3

    tablespoons lemon juice

  • 1

    cup pitted dates (roughly chopped)

  • ½

    cup whole or slivered almonds (toasted and finely chopped)

  • ½

    cup lightly packed fresh flat-leaf parsley (chopped)

  • 1

    tablespoon Aleppo pepper (or 2 teaspoons sweet paprika plus ¼ teaspoon cayenne pepper)

  • Kosher salt and black pepper

Follow the recipe for Oven-Charred Broccoli; while the broccoli is roasting, in the same bowl used to toss the broccoli with oil and seasonings, stir together 3 tablespoons extra-virgin olive oil, 3 tablespoons lemon juice, 1 cup pitted dates (roughly chopped), ½ cup whole or slivered almonds (toasted and finely chopped), ½ cup lightly packed fresh flat-leaf parsley (chopped) and 1 tablespoon Aleppo pepper (or 2 teaspoons sweet paprika plus ¼ teaspoon cayenne pepper). As soon as the broccoli is done, scrape it into the bowl and toss to combine. Taste and season with kosher salt and black pepper, transfer to a serving dish.

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