Broccoli and Scallions With Thai-Style Vinaigrette
Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you’re lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.
- Serves: 4 persons
- 1 ½pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
- 4scallions, cut into 2-inch pieces
- 4tablespoons olive oil
- Kosher salt and black pepper
- ¼cup freshly squeezed lime juice (from 1 to 2 limes)
- 1scallion, finely chopped
- 1 ½teaspoons light brown sugar
- ½teaspoon red-pepper flakes, plus more to taste
- 2tablespoons fish sauce
- 1tablespoon finely chopped cilantro
- 1tablespoon finely chopped mint
Step 1Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
Step 2While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
Step 3Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.