Roasted Broccoli Salad

Name: Roasted Broccoli Salad
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 people
Ingredients: 1 pound fresh broccoli florets; 1 medium red onion; 1 small red bell pepper; ½ teaspoon crushed red pepper flakes; 5 tablespoons extra-virgin olive oil; ½ teaspoon grated lemon zest; 2 tablespoons lemon juice; 1 teaspoon garlic; ½ teaspoon dry mustard; ¼ teaspoon kosher salt; ¼ teaspoon ground pepper; ½ cup (50 g) parmesan cheese; 2 tablespoons unsalted roasted sunflower seeds; Salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
4 people
Calories
279 kcal
Course
Side Dish

Roasted Broccoli Salad

Iris Hanson

Report

Try this flavorful Roasted Broccoli Salad with tangy lemon dressing, parmesan cheese, and sunflower seeds. A deliciously hearty and refreshing side dish!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound fresh broccoli florets, cut into bite-size pieces (about 6 ½ cups)
1 medium red onion, peeled, sliced
1 small red bell pepper, seeded, chopped
½ teaspoon crushed red pepper flakes
5 tablespoons extra-virgin olive oil, divided
½ teaspoon grated lemon zest
2 tablespoons lemon juice, freshly squeezed
1 teaspoon garlic, minced
½ teaspoon dry mustard
¼ teaspoon kosher salt
¼ teaspoon ground pepper
½ cup (50 g) parmesan cheese, grated, plus more for garnish
2 tablespoons unsalted roasted sunflower seeds
Salt, to taste

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Place broccoli, red onion, and red pepper onto the lined baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with crushed red pepper flakes, tossing until evenly coated. Arrange in an even layer.
Roast until the broccoli is bright green and browned in spots, and the red pepper is slightly tender, about 18 to 20 minutes. Remove from the oven and let cool slightly, about 5 minutes.
Meanwhile, whisk lemon zest, lemon juice, garlic, dry mustard, kosher salt, and pepper together in a small bowl. Whisking continuously, drizzle in the remaining 3 tablespoons olive oil until the mixture is emulsified, 2 to 3 minutes.
Transfer the roasted vegetables to a large bowl. Pour in lemon dressing mixture and toss well to coat.
Sprinkle with Parmesan cheese and sunflower seeds before serving. Salt to taste.