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Pan Roasted Broccoli with Lemon Shallot Vinaigrette

Skillet Roasted Broccoli with Lemon Shallot Vinaigrette

A simple, weeknight recipe that will take your vegetable game to the next level.

Course Side Dish
Keyword Broccoli, Plant Forward, Salad Dressing, Lemon, Thyme, Vinaigrette, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Author With Two Spoons


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

  1. 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

  2. Place a large skillet over medium-high heat. Add ½ Tablespoon
    olive oil.

  3. 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.

  4. Add approximately 1 Tablespoon of water to the pan and cover, allowing the broccoli to steam for 1-2 minutes, or just crisp tender.

  5. Transfer the cooked broccoli to a large bowl and then pour over the vinaigrette, gently tossing to coat.

  6. Stir in the toasted pine nuts.

  7. Top with fresh lemon zest and serve immediately.

To Make the Vinaigrette

  1. In a small bowl, combine the white balsamic vinegar, shallot, and kosher salt.

  2. Slowly whisk in the lemon olive oil until slightly emulsified.

  3. Add a small amount of fresh ground pepper, to taste.