Of all the cruciferous vegetables broccoli is probably most peoples’ favorite. If you are looking for something different than plain ol’ steamed, this roasted broccoli with dried cherries, pine nuts and capers will excite you. It’s a “nothing flat” recipe and requires absolutely NO cooking skills.
I feel that lately Kale and Brussels sprouts have been taking all the limelight lately, but we should not forget the tried and true. Sort of like Tony Bennett. Always good, always reliable to please, and still out there doing the good work. It’s still a nutritional powerhouse. 1 cup has 3 grams of gut friendly fiber , 135% of the RDA for Vitamin C, 3 grams protein and great sources of vitamin K, potassium and iron. All that goodness for only 31 calories! Most of us enjoy the flowers, but the stalks are also dynamos too. To make them more palatable try cutting them into small pieces. They will cook at the same time as the flowers and will therefore be more tender. Alternatively you can start to cook them first before adding the flowers.
The magic is in the combination of this dish. The dried cherries (or raisins if that’s more convenient), add a touch of sweetness, the pine nuts some earthiness and crunch, and the capers a salty punch that ties it all together. To make it all even better, this is a sheet pan recipe that uses no oil and takes just 15 minutes of roasting time. I like to make a double batch, using the leftovers for my lunchtime grain bowl. This is an excellent kid friendly recipe too. Little hands can break up the florets and sprinkle the nuts over. I’m pretty sure even Tony would croon over this one.
Ingredients
- 1 large crown of broccoli broken into florets and stems chopped into 1/2" pieces- 4 cups
- 1/2 cup pine nuts
- 1/2 teaspoon dried oregano
- 1/4 cup chopped dried cherries (or raisins)
- 2 tablespoons drained capers
Instructions
Preheat the oven to 425 degrees. Rinse the broccoli and shake off most of the moisture and place onto a baking sheet. Sprinkle the pine nuts, oregano evenly on top. Roast in the oven for 15 minutes or until the broccoli is tender and slightly charred on the edges. After removing from the oven transfer the broccoli to a platter and sprinkle over the dried cherries and capers. That's it! Enjoy!