Go Back
–+ servings
Roasted Broccoli with Pickled Shallots and Peanuts

Roasted Broccoli with Pickled Shallots and Peanuts Delight

Roasted Broccoli with Pickled Shallots and Peanuts offers a vibrant, healthy dish ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broccoli
  • 1 head Broccoli Keep some stalk for added texture.
  • 2 tablespoons Olive Oil Essential for roasting.
For the Pickled Shallots
  • 2 medium Shallots Use red onion if necessary.
  • 1/2 cup Vinegar Apple cider vinegar works well.
For the Crunchy Finish
  • 1/2 cup Peanuts Substitute with cashews for a twist.

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • Knife
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C), gather your ingredients, and line a baking sheet with parchment paper.
  2. Trim the broccoli into bite-sized florets and rinse them under cold water, then pat dry.
  3. Toss the broccoli florets with olive oil, seasoning them with salt and pepper.
  4. Spread the broccoli onto the baking sheet and roast for 20-25 minutes, tossing halfway.
  5. While the broccoli roasts, thinly slice the shallots, cover with vinegar, and let them pickle for at least 10 minutes.
  6. Combine the roasted broccoli, drained pickled shallots, and peanuts in a serving bowl.
  7. Drizzle any remaining pickling liquid over the vegetables and serve warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 16gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 150mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 90mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.

Tried this recipe?

Let us know how it was!