Author Notes
I honestly didn't intend to create this for entry, I just have (not surprisingly) a lot of olives and citrus in the house. But it's really good (which I realized to far along to get a photo) so here you go!!! —aargersi
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Ingredients
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1
head of broccoli
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1
blood orange
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2
neopolitan mandarines (itty bitty little things! use a single tangerine as an alternate)
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1
lemon
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2 tablespoons
olive oil
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1/2 cup
kalamata olives
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1 teaspoon
fresh thyme
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1 teaspoon
white wine vinegar
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1 pinch
salt
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fresh ground pepper
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1
large shallot (about 2 tbs sliced)
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2
cloves garlic - roughly chopped
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1/2 cup
toasted pistachios - roughly chopped
Directions
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Remove the broccoli stem and cut it into florets. Zest and juice the blood orange into a large bowl, add the juice from the mandarines and the lemon, then the oil, vinegar, thyme, salt and pepper - whisk all of that together. Toss in the broccoli, olives, shallots and garlic and let it all sit and marinate for about 20 minutes - toss it a couple times while it marinates.
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Heat the oven to 425. Cover a baking sheet with foil and spray it with no stick (this makes for easier cleanup) then spread the broccoli mixture out on the sheet. Pour any remaining marinade over top.
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Roast for 20-25 minutes until the broccoli just starts to brown and is nice and tender - stir it once or twice while it is roasting.
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Serve topped with some chopped toasted pistachios!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
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