Roasted Broccoli with Walnuts and Goat Cheese

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By
Melissa Rubel Jacobson
Melissa Rubel Jacobson
Melissa Rubel Jacobson crafted numerous sweet and savory recipes for Food & Wine, including a tropical snack mix that was named one of the publication’s 40 best recipes of 2018.
Food & Wine's Editorial Guidelines
Updated on March 8, 2017
Roasted Broccoli with Walnuts and Goat Cheese
Photo: © Lisa Cohen
Active Time:
15 mins
Total Time:
40 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1 large head of broccoli (1 1/2 pounds), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick

  • 1/4 cup extra-virgin olive oil

  • Kosher salt

  • freshly ground pepper

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon minced shallot

  • Chopped toasted walnuts

  • Crumbled goat cheese

Directions

  1. Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.

  2. In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil and season with salt and pepper. Scrape the broccoli into a bowl. Add the dressing, walnuts and goat cheese, toss well and serve.

Originally appeared: September 2012

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