Recipe of the Week

Roasted and Charred Broccoli with Walnuts

It looks like it will rain on and off this week — so you might want to look at some of the broccoli soup recipes we already have on our web site.  The following recipe is another way to go.


1 bunch broccoli, ends trimmed and stems peeled

Olive oil

Salt and Pepper

2 Tablespoons Rice Vinegar

1/2 cup roasted walnuts (you can roast them in a pan over a low heat - flipping them as they roast)

1 leek, cleaned and sliced

Capers (optional)


Preheat oven to 450º. Slice the broccoli stems on a diagonal, 1/4-inch thick. Toss them with oil and season with salt and pepper. Transfer them to a baking sheet and roast them until browned at the edges, about 15 to 20 minutes.  Put them in a bowl and toss with vinegar.  Set them aside.

Heat some olive oil in a skillet and sauté the leeks until completely soft.  Add these to the broccoli stems. Add additional salt or pepper to taste.

Heat a skillet over medium-high, gather up the loose pieces of florets and chop them fine.  Add the florets to the un-oiled pan and cook them, stirring often until bright green and lightly charred in spots, about 5 minutes. 

Serve the broccoli stems topped with the florets.  Sprinkle on the capers if you want to use them.

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish
recipe type
recipe of the week
Find more recipes by produce: , ,