Fast-roasted broccoli with toasted almond
and basil sauce
Serves 4
Roasting broccoli brings out a
wonderful nuttiness, which goes particularly well with the toasted
almonds in the rustic dressing.
2 heads of broccoli — cut into
florets
5 tablespoons extra virgin olive oil
3 tablespoons water
1 tablespoon lemon juice
1 clove garlic — roughly chopped
½ cup tightly packed fresh basil leaves
⅓ cup slivered almonds — lightly toasted
½ teaspoon salt
¼ teaspoon freshly ground black pepper
PREHEAT the oven to 450°F/230°C. TOSS
the broccoli florets in 2 tablespoons of olive oil to coat. PLACE
the broccoli in a single layer in a large baking dish and cook for
16 minutes, turning halfway through roasting. WHILE the broccoli
cooks, place the remaining 3 tablespoons of olive oil with the other
ingredients in food processor or blender and process until the
mixture turns into a smooth dressing (you may have to scrape the
sides occasionally). TRANSFER the roasted broccoli to a serving
dish, drizzle with the almond-basil dressing, and serve immediately.
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