Roasted Broccoli Salad

Over the weekend I went to my favorite restaurant ABC kitchen. I by passed the kabocha toast in place of the salad special. A salad of roasted broccoli, sweet potatoes with pistachios and mint. A perfect balance of flavors and textures.

Roasted Broccoli with Sweet Potatoes, Pistachio and Mint

I was inspired by a new way to prepare broccoli but also had some ingredients in my own kitchen that deserved some attention. I recently received a shipment of meyer lemons, walnuts and avocados from California. I also had some baked sweet potatoes on hand so a healthy veggie mix was minutes away.

Though my vegetable side did not match the magic of ABC it was a great success and a welcoming addition to the dinner table. The lemon adds a fresh briteness to the savory roasted vegetables. The potatoes provide a sweet heartiness that makes these veggies fit for a meal. And just because I love texture the avocado and walnuts complete the dish. 

Meyer Lemon Roasted Broccoli with Sweet potatoes, Avocado and Walnuts

Roasted Broccoli

2 lbs broccoli, cut into florets

2 cloves of garlic, thinly sliced

olive oil

sea salt and pepper

1 tsp lemon zest

1 tsp lemon juice

(fresh basil would make a lovely addition)

Preheat the oven to 425

Toss the broccoli with 2 1/2 tablespoons olive oil, sliced garlic, salt and pepper.

Roasted broccoli for 20-25 minutes till golden.

Remove from oven and immediately toss with 1 TBSP olive oil, lemon zest, juice, fresh herbs and salt to taste. 

Combine broccoli with...

Toasted walnuts

Avocado

Baked sweet potato, diced