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 and walnuts.  Sprinkle on the capers if you want to use them.

meal or course
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