Roasted Broccoli with Pistachios and Pickled Golden Raisins
- 3 pounds broccoli heads, stems trimmed to length of longest branch (about 6 medium heads)
- 3 tablespoons canola oil
- 2 teaspoons minced fresh garlic
- 2 teaspoons freshly ground black pepper
- 3/4 teaspoon kosher salt
- 3/4 cup shelled unsalted pistachios
- 1 cup white vinegar
- 3/4 cup golden raisins
- 1/2 cup thinly sliced shallots
- 1/2 cup water
- 2 tablespoons mustard seeds
- calories 186
- fat 9.5 g
- satfat 0.9 g
- monofat 4.9 g
- polyfat 2.5 g
- protein 6 g
- carbohydrate 23 g
- fiber 6 g
- cholesterol 0.0 mg
- iron 2 mg
- sodium 192 mg
- calcium 97 mg
How to Make It
Preheat oven to 450°. Place 2 baking sheets in oven as it preheats.
Bring a large Dutch oven filled with water to a boil. Cut each broccoli head into quarters; cut each quarter into 3 wedges. Add broccoli to boiling water; return to a boil, and cook 2 minutes. Drain; plunge into a bowl of ice water. Drain well; pat dry. Combine broccoli, oil, garlic, pepper, and salt in a bowl; toss to coat. Arrange broccoli mixture in a single layer on prepared baking sheets. Bake at 450° for 10 minutes or until edges begin to brown. Turn broiler to high (do not remove pans from oven). Broil 5 minutes or until browned in spots, rotating pans and stirring once after 3 minutes.
Heat a medium skillet over medium heat. Add pistachios; sauté 4 minutes or until toasted. Cool slightly; coarsely chop.
Bring vinegar and remaining ingredients to a boil in a small saucepan over medium-high heat. Cook 2 minutes; drain. Place roasted broccoli on a serving platter, and sprinkle with pistachios and raisin mixture.