Roasted Broccoli and Scallions With Thai-Style Vinaigrette

Name: Roasted Broccoli and Scallions With Thai-Style Vinaigrette
Yield: 4 servings
Ingredients: Broccoli and Scallions; 1½ pounds broccoli (about two or three good-size crowns and their stems), cut into florets; 4 scallions or equivalent in spring onion tops, cut into 2-inch pieces; 4 tablespoons olive oil Kosher salt and black pepper; Vinaigrette; ¼ cup freshly squeezed lime juice (from 1 to 2 limes); 1 scallion, finely chopped; 1½ teaspoons light brown sugar; ½ teaspoon red-pepper flakes, plus more to taste; 2 tablespoons fish sauce, or soy sauce; 1 tablespoon finely chopped cilantro; 1 tablespoon finely chopped mint

Serves 4

Recipe from Colu Henry

broccoli onions

Method

1
Heat 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.
2
While 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.
3
Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

From the farm's kitchen

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