Caramelized Broccoli with Roasted Garlic Vinaigrette

Caramelized Broccoli with Roasted Garlic Vinaigrette is a mouthful!

And a pretty delicious mouthful at that.  This is a tried and tested method of preparing vegetables that our family has enjoyed for years. Caramelized Broccoli with Roasted Garlic Vinaigrette is a two-part recipe.  First, you make the Roasted Garlic Vinaigrette, and then you make the Caramelized Broccoli.  Both parts of this dish are useful in other meals and recipes, and we will be getting to that.

Fresh broccoli is available all year

By this time of year, the grocery store is often our only option for fresh veggies. Broccoli is one of our favorites, always. I remember when I first got out on my own and started cooking and shopping for myself, we could barely find fresh broccoli in the grocery store. Sometimes plastic-wrapped big stalky things that were often a bit past their prime by the time they got to NY. Now fresh broccoli is plentiful. Most of the time, it’s not very expensive either. We eat seasonally for the most part, but fresh broccoli is a must, no matter what time of year it is. So now, we long for July and some fresh zucchini, but console ourselves with lots of delicious broccoli dishes.

This recipe isn’t just good for broccoli

You can use just about any fresh vegetables that you enjoy and have on hand.  Cauliflower, carrots, mushrooms, green beans, asparagus, cabbage – they will all work, either alone or in a combination.  I have a couple of other recipes that are similar to this one, and at some point, you might want to check out Carrots with Rosemary and Thyme or Lemon Garlic Roasted Cauliflower. And, just in case you’re looking for a main dish to go with the broccoli, Check out Chicken Stroganoff or maybe Chipotle Maple Chicken Thighs.

First, roast the garlic

To get started, you want to roast some heads of garlic.  If you’re going to roast some, you may as well roast some for other meals – it will keep in the fridge for a couple of weeks. Remove any dirt from the heads of garlic, and peel off the outmost layers of the papery skin.  You want to leave enough on to hold each head together.  Cut the top of each head, making sure that the tops of the cloves inside are exposed.  Drizzle some olive or avocado oil over each head, and sprinkle with kosher salt and fresh pepper.  Place in a 325° oven, and roast for around 40 minutes or so.

You want it to look like the heads below – browned and the cloves will shrink inside the peels.  Allow to cool.

This recipe only uses 4 to 5 cloves, but you can use the rest in other recipes!

Squeeze the cloves out of the skins – they will come out quite easily.  You only need 4 or 5 of them for this recipe.  The rest can be placed in a small bowl, covered with olive oil, and stored in the fridge [not at room temperature – it must be refrigerated, to prevent any nasties from developing in there].  You can also freeze it for later use.  It’s great in any dressing or vinaigrette, rubbed on a steak after grilling, or mixed into something like cornbread batter, before baking.  You can also use it in anything where you would use fresh garlic, like chili or soup. It will add a great flavor to these kinds of preparations.  The cloves for the vinaigrette must be mashed to a smooth paste.

Then, use the mashed garlic to make a vinaigrette.  You can do that ahead of time, so more flavor will develop, or if you’re in a hurry it will be great, even if you make it while the broccoli is cooking.  [see the recipe card for the directions for the vinaigrette]

The broccoli for this dish is first separated into big florets and then washed.

A cast iron skillet is perfect for this recipe

I like to use my trusty cast iron skillet for this recipe, but any skillet will also work – it just might take a bit longer.  As detailed in the recipe card below, I use a combination of olive oil and butter in the skillet to brown the broccoli. Make sure any cut sides are in contact with the bottom of the skillet.

When it looks like the photo below, you’ll add a bit of chicken stock [water will also work] and cover. Cook until the broccoli is at the desired tenderness.  Most of the stock will cook off, but you can uncover the pan, crank the heat and let the rest cook off. It will not take long, so stay with it, stirring to prevent burning. If caramelized broccoli sounds odd to you, just trust me and give it a try. I promise it doesn’t taste burned. Well – unless you actually do burn it of course, so try not to do that. Broccoli gets a rich, almost nutty flavor when it is deeply browned. Yum

Sprinkle over some sesame seeds, and stir together.  Then, put the mixture in a serving bowl.

You can add the vinaigrette and stir at this point, or serve it separately, letting people put vinaigrette on their own serving.  The vinaigrette will dull the bright color a bit if you add it ahead, but adding it ahead also allows the flavors to blend, so it’s really a matter of choice.

How to make Caramelized Broccoli with Roast Garlic Vinaigrette

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Caramelized Broccoli with Roasted Garlic Vinaigrette

Author: Donalyn

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time50 minutes mins

Course: Side Dishes

Meal: Dinner

Servings: 4 as a side

Equipment

• 10 inch cast iron skillet
• French whisk

Ingredients

Make The Vinaigrette

• 1 head of garlic [see below, in instructions]
• 1 lemon
• 1/2 teaspoon kosher salt
• a few grind of fresh black pepper
• fresh or dried herbs - your choice
• 1/2 cup good quality olive oil

The Broccoli

• 2 good sized broccoli crowns [3 or even 4 if smaller]
• 1 tablespoon butter
• 1 tablespoon olive oil
• kosher salt & fresh cracked pepper
• 1/3 cup chicken or vegetable stock
• 1 tablespoon raw sesame seeds

Instructions

• Roast the Garlic
• Using a sharp chef's knife, cut the pointed end from the heads of garlic. You're only going to use about 1 head for this vinaigrette, but you may as well save time in future cooking by roasting multiple heads now.
• Place in a baking dish and drizzle with oil, then sprinkle on a bit of salt and pepper.
• Roast, uncovered in a 325º oven for about 40 minutes, until very soft and somewhat browned at the edges. How long this takes depends on different factors like the size of the heads of garlic and how fresh they are, so check it after 20 minutes to judge how done it is. You want it to look like the photo in the post.
• Remove and set aside until cool enough to handle.
• When cooled, squeeze cloves out into a small container.
• Make the Vinaigrette
• Use 4 or 5 of the roasted garlic cloves - mash and put in the bottom of a two cup measuring cup, or a small bowl with high sides.
• Squeeze in the juice of 1 lemon [or two if they are small - you want about 1/3 cup of juice]
• Add salt and pepper, and whisk until salt is dissolved.
• Add generous pinches of herbs - I like dried oregano and thyme with broccoli
• Gradually whisk in olive oil until an emulsion forms, getting a bit thick and completely blended.
• Set aside
• Cook the Broccoli
• Wash broccoli and cut into medium sized florets
• Dry in a salad spinner or with a paper towel - you can also wash it ahead of time and just let it sit out until it dries. It won't brown as well if it's not mostly dry.
• Melt the butter and oil together in a 10 inch skillet, preferably iron, though any nice heavy one will work fine.
• Add the broccoli, with the cut sides down as much as possible. Sprinkle over a couple pinches of kosher salt, and add a few grinds of black pepper
• Saute until you start to see some nicely browned spots on it.
• Stir and turn pieces over to get a little color on the other side.
• When both sides are browned, add the stock and cover - simmer about 2 minutes.
• Remove cover, add the sesame seeds and cook over high heat for another couple minutes until liquid cooks away and seeds get a little browned.
• Empty into a serving bowl and drizzle with vinaigrette - serve immediately. [you may have some vinaigrette left over - you want it lightly coated, but not so much that it will be soggy]

Notes

The vinaigrette that doesn't get used will keep in the fridge for a couple of weeks - put it in a jar with a tight-fitting lid.

The leftover broccoli will keep several days in the fridge.  Stir fry to reheat and add more vinaigrette if needed.

There you go – a simple, very flavorful, and healthy weeknight side dish!

Make sure to keep track of this fantastic winter side dish recipe.  Caramelized Broccoli with Roasted Garlic Vinaigrette is a dish that you can easily riff on as well.  The Roasted Garlic Vinaigrette is great on salads, and on other veggies, like cabbage [cut into “steaks” and saute or roast in the oven]. Broccoli cooked this way is also very good with just butter on it.  I love a versatile recipe and this one is a keeper!