Tapenade-Roasted Broccoli

Name: Tapenade-Roasted Broccoli
Total time: 1800 s
Yield: 2 serving
Cuisine: British
Ingredients: 1 head broccoli, florets separated and stalk peeled & sliced; 1 tin anchovies in oil; 1 handful black olives, pitted; 1 small red onion, thinly sliced; 2 tbsp balsamic vinegar or red wine vinegar; Sea salt flakes; Caper berries (optional, to serve)

Celeste @celeste_xtina_C00K5

Essex

🥦🏺🐟🥦🏺🐟🥦🏺🐟🥦🏺🐟🥦🏺🐟

Based on a recipe, braising the broccoli using red wine, from the Riverford Farm Everyday & Sunday cookbook. I have adapted it quite a lot, making it an entirely new thing. This roasted version omits the red wine and parmesan (I had neither) and yet with only five ingredients it makes something with a sweet-salty-vinegar tang which is delicious by itself, but would go equally well with lamb.

#vegetables
#sidedish

🥦🏺🐟🥦🏺🐟🥦🏺🐟🥦🏺🐟🥦🏺🐟

#vegetables
#sidedish

Celeste @celeste_xtina_C00K5

Essex

🥦🏺🐟🥦🏺🐟🥦🏺🐟🥦🏺🐟🥦🏺🐟

#vegetables
#sidedish

🥦🏺🐟🥦🏺🐟🥦🏺🐟🥦🏺🐟🥦🏺🐟

#vegetables
#sidedish

Saved

Ingredients

30 minutes

2 serving

1 headbroccoli, florets separated and stalk peeled & sliced
1 tinanchovies in oil
1 handfulblack olives, pitted
1small red onion, thinly sliced
2 tbspbalsamic vinegar or red wine vinegar
Sea salt flakes
Caper berries (optional, to serve)

Saved

Steps

30 minutes

1

In a small food processor, whizz the anchovies (with the oil from the tin), with the olives and the balsamic vinegar.
2

Heat oven to 200C.
3

Scatter the sliced red onion onto the bottom of the oven tray, drizzle with a little olive oil.
4

Place the broccoli stalk slices over the red onion, followed by the florets. Pour over the anchovy mixture, let it down with a little more vinegar if it is not spoon-droppable.
5

Roast in the oven for 20-30 minutes, depending how much crunch you like left in your broccoli.
6

Taste, and sprinkle with a little sea salt, only if necessary, and caper berries, if using.