We all know that we should eat more vegetables. It’s great for our health and good for our planet. Let’s face it though, vegetables can sometimes be boring. Our new recipe for Skillet Roasted Broccoli with Lemon Shallot Vinaigrette is anything but boring. In fact, I think it just might be your new weekday favorite.
This post is sponsored by our dear friends at Queen Creek Olive Mill. We’ve been fans of their amazing oils, vinegars, and foods for years and, as always, would never recommend something we don’t love and use ourselves. Thanks for supporting the companies that help us keep working here at With Two Spoons. #adJump to Recipe
Broccoli is a go-to vegetable of mine for a lot of reasons. It’s inexpensive, readily available, and jam packed with nutrients like vitamin C, potassium, and even protein! It’s also a great source of dietary fiber. What more could you want? Oh yeah, something that tastes great, too.
Well, this skillet roasted broccoli is just the ticket. I start by cutting up two whole broccoli crowns. Don’t forget to use the stems – they are so tender and flavorful. Just give them a quick peel to remove the outer fibrous parts and then chop them into good, bite sized pieces (here’s a short little video if you want some help). Toss those crunchy broccoli bits in a large bowl with some olive oil and give ’em a little massage to make sure each piece is coated. This will help to give flavor and some browning in the pan.
Place the broccoli in a large skillet over medium-high heat. I like to let them sit for a few minutes without stirring to get some good color. Once the broccoli is brightening up but still crisp (about 5-7 minutes), add a small amount of water to the pan and cover with a lid for 2-3 minutes to steam until they are crisp-tender.
Now comes the magic part: our Lemon Shallot Vinaigrette. We’ve partnered with our friends at Queen Creek Olive Mill for this recipe and let me tell you, their products are just the best around. The vinaigrette takes about 2 minutes to make and will change your vegetable life. It starts with a good, tangy white balsamic vinegar. Put a tablespoon in a small bowl with a tablespoon of fresh minced shallot and add a little salt and a few grinds of fresh black pepper. Whisk in two tablespoons of this incredible Meyer Lemon Olive Oil and you’re all set. If you want to double the recipe, you can use it for salads later in the week!
In a large bowl, toss the broccoli with the vinaigrette. Add in a few toasted pine nuts and top the whole thing with some fresh lemon zest and that’s it. Vegetable magic in just a few minutes. Skillet Roasted Broccoli with Lemon Shallot Vinaigrette pairs well with roasted salmon, chicken, or pretty much anything. You can even toss it with some simply prepared whole wheat noodles for a plant based meal of its own. It is plant based made super simple.
Looking for more plant based recipes like this? Or more ways to get dinner on the table in less than an hour? Let us know what we should be making! And give our friends at Queen Creek Olive Mill some love by checking out all of their amazing products here. Tell them With Two Spoons sent you.
Skillet Roasted Broccoli with Lemon Shallot Vinaigrette
A simple, weeknight recipe that will take your vegetable game to the next level.
For the Lemon Shallot Vinaigrette
- 2 Tablespoons Lemon Olive Oil
- 1 Tablespoon White Balsamic vinegar
- 1 Tablespoon minced shallot
- ¼ teaspoon kosher salt (I used Morton's)
- fresh ground pepper to taste
For The Broccoli
- 2 fresh broccoli crowns, cut into bite sized pieces (stems included!)
- 1.5 Tablespoons olive oil, divided
- 1 Tablespoon water
- ¼ cup pine nuts, lightly toasted
To Make The Pan Roasted Broccoli
In a large bowl, toss the chopped broccoli with 1 Tablespoon of the regular olive oil and gently massage it to ensure it is well coated
Place a large skillet over medium-high heat. Add ½ Tablespoon
To the skillet, add the broccoli and allow to cook, stirring only occasionally (you want some beautiful browning), for approximately 5-7 minutes. The florets should still be crisp and bright green.
Add approximately 1 Tablespoon of water to the pan and cover, allowing the broccoli to steam for 1-2 minutes, or just crisp tender.
Transfer the cooked broccoli to a large bowl and then pour over the vinaigrette, gently tossing to coat.
Stir in the toasted pine nuts.
Top with fresh lemon zest and serve immediately.
To Make the Vinaigrette
In a small bowl, combine the white balsamic vinegar, shallot, and kosher salt.
Slowly whisk in the lemon olive oil until slightly emulsified.
Add a small amount of fresh ground pepper, to taste.