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Charred Broccoli with Pan Roasted Potatoes and Creamy Herb Dressing
Keep an eye on the broccoli. You want it to be tender but still firm and not mushy. Poke it with a fork when you turn it to make sure you need all of the remaining broiling time.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- Extra-virgin olive oil
- Real salt and fresh ground black pepper
- 1 lb new potatoes, halved or quartered to make them roughly the same size
- 1 bunch broccoli, ends trimmed, stems peeled, cut into long florets
- 1 – 2 tablespoons fresh lemon juice
- 1/4 teaspoon dried chile flakes
Creamy Herb Dressing:
- 1/2 cup roasted, unsalted cashews pieces
- 1/2 cup or more unsweetened soy milk or unsweetened almond milk
- 2 tablespoons nutritional yeast
- 3 tablespoons capers, drained
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh herbs (basil, mint, dill, parsley, cilantro, carrot greens) plus more for garnish
Instructions
- Preheat oven to 400°F.
- Heat very large heavy cast iron skillet (or two medium cast iron skillets or work in batches) over medium-high heat. Add a 2 tablespoons olive oil to (each) pan and sprinkle with salt and pepper to raise surface of potato off of the skillet.
- Arrange potatoes cut side down on the salt and peppered oil, reducing heat if necessary. Cook until cut faces are medium brown and slightly crispy. This should take 6 – 8 minutes.
- Spread broccoli on a rimmed baking sheet. Switch oven to broil and char broccoli under flame (no oil) until tender and nicely blackened on most surfaces. This should take about 5 – 7 minutes, turning once. Remove from oven, transfer to a bowl and return oven temperature to 400.
- Toss broccoli with 1 tablespoon lemon juice, 1/4 teaspoon chile flakes, salt and black pepper to taste. Add 1/4 cup olive oil and toss. Taste and adjust seasonings.
- Once potatoes are browned, transfer entire pan to oven (or, if working in batches, to rimmed baking sheet used to cook broccoli) to continue cooking until potatoes are completely tender, about 12 – 18 minutes.
- In the jar of a high-speed blender, place the cashews, non dairy milk,nutritional yeast, capers, olive oil, lemon juice, and spices. Blend until completely smooth. Taste and adjust seasonings including salt and nutritional yeast. Add more olive oil if needed.
- Add fresh herbs to blender and pulse a few times until chopped but not blended.
- Place broccoli on serving plates. Transfer potatoes to same bowl broccoli was in. Toss with olive oil plus salt and pepper to taste.
- Place potatoes on plates with broccoli and drizzle with creamy herb dressing. Garnish with more fresh herbs and red pepper flakes and serve.
Notes
Try mashing the potatoes a little in the bowl and adding some lemon juice with the olive oil.
Inspiration:
https://www.bonappetit.com/recipe/roasted-and-charred-broccoli-with-peanuts