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Roasted Broccoli with Pistachios and Pickled Golden Raisins

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 15 mins
Total time 34 mins

Serves 10 (serving size: about 1 cup)

From the Kitchen of…Rich Landau, Longtime Cooking Light Friend Rich, chef and owner of Vedge in Philadelphia, offered us this lovely autumn salad, in which bright bursts of sweet-tart raisins accompany each bite of toasted broccoli. Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dish, with its beautifully balanced flavors, is much lighter--and vegan.


  • 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

Nutrition Information

  • 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

  1. Preheat oven to 450°. Place 2 baking sheets in oven as it preheats.

  2. 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.

  3. Heat a medium skillet over medium heat. Add pistachios; sauté 4 minutes or until toasted. Cool slightly; coarsely chop.

  4. 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.

Vedge, Philadelphia