Roasted Broccoli with Shallots, Fennel Seeds, and Parmesan
Crisp roasted florets tossed with aromatic fennel and sweet shallots
Why This Recipe Works
High-heat roasting transforms broccoli into something deeply savory and crisp. The addition of toasted fennel seeds and fried shallots provides a sophisticated aromatic layer that balances the sharp finish of the parmesan.
Instructions
Adjust an oven rack to the lowest position and heat the oven to 450°F. Toss the broccoli with oil, salt, and pepper on a rimmed baking sheet until evenly coated.
Roast until the florets are tender and the edges are well-browned, about 15 to 20 minutes, giving the pan a shake halfway through to ensure even browning.
While the broccoli roasts, heat oil in a small skillet over medium heat until shimmering. Add the shallots and cook, stirring often, until they soften and begin to brown, about 5 to 6 minutes.
Stir in the fennel seeds and continue to cook until the shallots are deeply golden brown and the fennel is fragrant, about 1 to 2 minutes. Remove the skillet from the heat.
Transfer the roasted broccoli to a serving bowl and toss with the warm shallot mixture. Garnish with the shaved Parmesan and serve immediately while the broccoli is still hot enough to slightly melt the cheese.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
