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. 

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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


  1. Heat oven to 400F
  2. Cut the broccoli into florets and cut the stem into medium-sized pieces
  3. 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)
  4. Mince the onion
  5. Mince the anchovy
  6. Combine the onion, anchovy, and vinegar and let sit 10 minutes
  7. Add the olive oil to the vinegar mixture and stir or shake to combine
  8. Remove the broccoli from the oven and dress with 1/2 C of ancovy vinaigrette to start adding more as you like
  9. Transfer to a serving platter and scatter sunflower seeds across the top