Photo: Brian Woodcock; Styling: Paige Hicks
Hands-on Time
15 Mins
Total Time
34 Mins
Yield
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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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

Ratings & Reviews

Love this recipe - great combination of flavors.

Trish
November 10, 2016
I have made this several times.  The combination of the bitter broccoli, the sweet pickled shallots, and the salty pistachios makes every bite full of flavor.  I have also made it with whatever options I have on hand - red onion instead of shallots, peanuts instead of pistachios.  Easy to make, especially because the pickled shallots and toasted pistachios can be prepped ahead of time.  This recipe is a keeper.

Intense flavors

daneanp
July 07, 2016
Loved the oven-roasted broccoli but felt the sauce was too over-powering in the finished dish.  Hubby wasn't terribly enthusiastic either.  Glad I tried it but probably wouldn't make it again.