Caramelized Broccoli with Roasted Garlic Vinaigrette
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4 as a side
  • The Vinaigrette
  • 1 head of garlic
  • 1 lemon
  • ½ teaspoon kosher salt
  • a few grind of fresh black pepper
  • fresh or dried herbs - your choice
  • ½ cup good quality olive oil
  • The Broccoli
  • 2 good sized broccoli crowns
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • kosher salt & fresh cracked pepper
  • ¼ cup chicken or vegetable stock
  • 1 tablespoon raw sesame seeds
  1. Roast the Garlic
  2. Cut the pointed end from the head of garlic
  3. Place in baking dish or on a piece of foil, and drizzle with oil, sprinkle on a bit of salt and pepper.
  4. Cover with foil [or wrap up completely if doing just one head at a time] and roast in a 325ยบ oven for about 40 minutes, until very soft and somewhat browned at the edges.
  5. Remove and set aside until cool enough to handle.
  6. When cooled, squeeze cloves out into a small container.
  7. Make the Vinaigrette
  8. 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.
  9. Squeeze in the juice of 1 lemon [or two if they are small - you want about ⅓ cup of juice]
  10. Add salt and pepper, and whisk until salt is dissolved.
  11. Add generous pinches of herbs - I like dried oregano and thyme with broccoli
  12. Gradually whisk in olive oil until an emulsion forms, getting a bit thick and completely blended.
  13. Set aside
  14. Cook the Broccoli
  15. Wash broccoli and cut into medium sized florets
  16. 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.
  17. Melt the butter and oil together in a 10 inch skillet, preferably iron, though any nice heavy one will work fine.
  18. 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
  19. Saute until you start to see some nicely browned spots on it.
  20. Stir and turn pieces over to get a little color on the other side.
  21. When both sides are browned, add the stock and cover - simmer about 2 minutes.
  22. 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.
  23. Empty into a serving bowl and drizzle with vinaigrette - serve immediately.
Recipe by The Creekside Cook at