Fast-roasted broccoli with toasted almond and basil sauce

By Trudy

Apart from all its health benefits, broccoli also happens to be one of the most versatile vegetables there is. You can blanch, boil, steam, or roast it, or just eat it raw. Broccoli can also be used in many different dishes — pastas, soups, salads, stir-fries and curries — or simply served as a side dish like this recipe.

Roasting broccoli brings out a wonderful nuttiness, which goes particularly well with the toasted almonds in the dressing. It’s not unlike a pistou sauce from Provençe — made from basil, garlic and olive oil — except we add toasted almonds, plus some lemon juice and water to achieve a drizzling consistency.

As well as being a great way to dress up broccoli, you can also toss this dressing with cooked potatoes, cauliflower florets, or green beans. It can also be served with bread as a dip or a spread, stirred into soup, or tossed through pasta.

Fast-roasted broccoli with toasted almond and basil sauce

Serves 4

Roasting broccoli brings out a wonderful nuttiness, which goes particularly well with the toasted almonds in the rustic dressing.

2 heads of broccoli — cut into florets
5 tablespoons extra virgin olive oil
3 tablespoons water
1 tablespoon lemon juice
1 clove garlic — roughly chopped
½ cup tightly packed fresh basil leaves
⅓ cup slivered almonds — lightly toasted
½ teaspoon salt
¼ teaspoon freshly ground black pepper

PREHEAT the oven to 450°F/230°C. TOSS the broccoli florets in 2 tablespoons of olive oil to coat. PLACE the broccoli in a single layer in a large baking dish and cook for 16 minutes, turning halfway through roasting. WHILE the broccoli cooks, place the remaining 3 tablespoons of olive oil with the other ingredients in food processor or blender and process until the mixture turns into a smooth dressing (you may have to scrape the sides occasionally). TRANSFER the roasted broccoli to a serving dish, drizzle with the almond-basil dressing, and serve immediately.

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