Roasted Broccoli with Shallot Vinaigrette and Almonds

by Jan Gardner


1 large shallot, cut thinly into rings
1 tablespoon sugar
1/2 teaspoon sea salt
1/4 cup red wine vinegar
1/4 cup olive oil plus 2 tablespoons
1 large or 2 small broccoli cut into medium florets, then halved
freshly ground black pepper
1/3 cup salted, dry roasted almonds or other nut of choice, roughly chopped


Place shallot, sugar and salt in a small bowl. Mix well. Set aside for 5 minutes. Mix in vinegar and 1/4 cup olive oil. Set aside until ready to use. Toss broccoli with remaining 2 tablespoon olive oil and place on a large cookie sheet in a single layer. Toss with pepper and salt. Roast in a hot oven (200) for about 10-15 mins or until edges begin to char and broccoli is tender. Transfer to a platter, drizzle with the vinaigrette and top with nuts.

"Fantastic fresh veg, which taste amazing and store better than those from the shop."

— Tolhurst Organic Customer

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