Broccoli With Sizzled Nuts and Dates

⭐️⭐️⭐️⭐️⭐️

Serves 2-4

Source: NYT recipe by Sohia El-Waylly

Ingredients:

• 4 tablespoons olive oil

• 1/2 cup raw assorted nuts and seeds, like pecans, pepitas or cashews (or a combination) roughly chopped.

• Kosher Salt

• 2 teaspoons coarsely cracked black peppersorns

• 3 medjool dates, pitted and torn (or 21/3 cup dried fruit, chopped)

• 1 tablespoon lemon juice

• 1 large head broccoli (about 1 1/2 pounds)

Instructions:

1. To a medium skillet, add 2 tablespoons olive oil and the assorted nuts and seeds. Cook over medium heat, stirring frequently, until the nuts and seeds look golden and smell toasty, 3 to 5 minutes.

2. Season generously with salt, then add the pepper and dates. Cook, stirring frequently, until the dates are plump and the pepper is aromatic, about 1 minute. Remove from heat, stir in the lemon juice, and set aside.

3. Heat the broiler to high and place a rimmed sheet pan on the oven rack about 6 inches below the broiler.

4. Cut broccoli into individual florets, each with a long spear of stem attached. Wash broccoli, then dry thoroughly.

5. In a large mixing bowl, toss broccoli with the remaining 2 tablespoons olive oil, rubbing it well with your hands to coat evenly and thoroughly. Season with kosher salt. Arrange broccoli on the heated sheet pan, then broil until crisp-tender and charred in spots, 8 to 10 minutes.

6. Transfer the broccoli to a platter, spoon over the nut and date mixture, and serve immediately.

Rating System

⭐️⭐️⭐️⭐️⭐️ Vegetarian with no or minimal processed ingredients.

⭐️⭐️⭐️⭐️  Vegetarian with some processed ingredients

⭐️⭐️⭐️   Meat or Seafood with no or minimal processed ingredients

⭐️⭐️    Meat or Seafood with processed ingredients

⭐️     Dessert