Roasted Broccoli with Anchovy Vinaigrette and Sunflower Seeds
The salt and richness of the anchovy encourages me to eat a whole mound of broccoli! Hold your nerve and roast the broccoli until it is good and crispy.
Ingredients
3-4 heads broccoli
1 small red onion
4 anchovy filet
1/2 C red wine vinegar
1/2 C olive oil
1/4 C sunflower seeds, toasted
Method
- Heat oven to 400F
- Cut the broccoli into florets and cut the stem into medium-sized pieces
- Toss the broccoli with a glug of olive oil, sprinkle with a pinch of salt and roast until golden brown and crispy (about 12 minutes)
- Mince the onion
- Mince the anchovy
- Combine the onion, anchovy, and vinegar and let sit 10 minutes
- Add the olive oil to the vinegar mixture and stir or shake to combine
- Remove the broccoli from the oven and dress with 1/2 C of ancovy vinaigrette to start adding more as you like
- Transfer to a serving platter and scatter sunflower seeds across the top
