Recipe of the Week

Recipe from Colu Henry

Broccoli and Scallions
1½ pounds broccoli (about two or three good-size crowns and their stems), cut into florets
4 scallions or equivalent in spring onion tops, cut into 2-inch pieces
4 tablespoons olive oil
Kosher salt and black pepper

Vinaigrette
¼ cup freshly squeezed lime juice (from 1 to 2 limes)
1 scallion, finely chopped
1½ teaspoons light brown sugar
½ teaspoon red-pepper flakes, plus more to taste
2 tablespoons fish sauce, or soy sauce
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint

Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.

While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.

Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.