Looking for an unexpected way to dress up a pan of regular-old roasted broccoli? Make this hearty dinner inspired by a taco salad, simple enough to pull off any night of the week. I love everything about it: golden bits of chorizo, crispy-edged broccoli flavored through and through from rendered chorizo fat, and all manner of customizable toppings. (Sliced radishes, cilantro, crumbled cotija, and sour cream are my go-tos.) But my absolutely favorite part—the one thing that’s non-negotiable in my opinion—is the tortilla chip gremolata strewn all over the dish near the end of its roasting time. This take on gremolata—an Italian condiment traditionally made with chopped parsley, garlic, and lemon zest—is a mix of crushed tortilla chips, slivered scallions, chopped cilantro, and lime zest. It adds so much texture and flavor, and honestly makes me question why I haven’t been topping salads with crushed chips for years.
A few tips and notes: Like any good sheet-pan salad, this one is totally flexible. Try cauliflower instead of broccoli, or a different style of sausage for the chorizo. For a meatless version, substitute a vegetarian sausage for the chorizo. Or simply omit it and add extra olive oil to coat the broccoli florets, as well as ancho chile powder, Mexican oregano, and/or paprika to amp up the spicy flavor. As for other accoutrements, guacamole or sliced avocado would be lovely, as would corn salsa, cheddar cheese, or pico de gallo. Speaking from experience, when it comes to the gremolata, any type of tortilla chips will do—but I particularly like the “hint of lime” variety you can buy from the store. Also speaking from experience, since you’ll have a bag of chips open anyway, there’s absolutely no shame in serving a few extras on the side. —EmilyC
- Prep time 15 minutes
- Cook time 25 minutes
- Serves 4 to 6
(about 2 links) uncooked Mexican chorizo, removed from casings and torn into 1/2-inch pieces
2 1/2 tablespoons
olive oil, divided, plus more for drizzling over tortilla chips
(about 2 large or 3 small crowns), cut into bite-sized florets
kosher salt, plus more to taste
freshly ground black pepper, plus more to taste
black olives (I like using the canned large, pitted variety)
crushed tortilla chips, about 1/4- to 1/2-inch in size (a mix of sizes is nice!)
1 1/4 cups
cilantro (leaves and tender stems), divided
lime, juice and zest reserved
green onions, thinly sliced (white and green parts)
crumbled cotija, crumbled queso fresco, or shredded Monterey Jack cheese
other toppings of choice (like thinly sliced radishes, sour cream, guacamole or sliced avocado, your favorite salsa)
- Heat oven to 425 degrees Fahrenheit. Place a parchment-lined sheet pan in the oven while it heats. The hot pan will help the chorizo to get nicely browned.
- Working quickly, transfer the chorizo to the preheated sheet pan in a single, even layer. (Careful, the pan will be hot!) Drizzle the chorizo with 1 tablespoon of olive oil. Roast for about 5 minutes, or until the chorizo is starting to brown and render its fat (set a timer).
- Meanwhile, in a large bowl, combine broccoli florets and the olives with cumin and 1 1/2 tablespoons olive oil. Season to taste with salt and pepper, and toss.
- When the timer for the chorizo goes off, add the broccoli mixture to the sheet pan, stirring a few times to coat the broccoli in the chorizo fat. Roast for 15 more minutes. (Taste a piece of broccoli; if it isn’t approaching tender, return to the oven for a few more minutes before proceeding to Step 6. Season with a little more salt and pepper, if needed.)
- Meanwhile, make the tortilla chip gremolata: finely chop 1/2 cup of the cilantro (saving the remaining 3/4 cup for tossing in at the end). In a small bowl, combine crushed chips, green onions, lime zest, and cilantro. Add 2 teaspoons olive oil; stir into cohesive.
- Sprinkle the tortilla chip gremolata evenly over the broccoli and chorizo, and return the pan to the oven for 2 more minutes to toast the chips.
- Remove pan from oven. Immediately squeeze the juice from half a lime over the dish. Let cool for a few minutes, then toss in remaining cilantro (roughly chopped) and cheese. Serve with toppings of choice: radishes, sour cream, etc.