Roasted Broccoli with Shallots, Fennel Seeds, and Parmesan
Crispy roasted florets tossed with aromatic fennel and sweet browned shallots
Why This Recipe Works
High-heat roasting transforms broccoli into something deeply savory and crisp. Adding the shallots and fennel seeds at the end ensures they stay sweet and aromatic without burning in the hot oven.
Instructions
Adjust an oven rack to the lowest position and heat the oven to 450°F. This high heat ensures the broccoli browns before it turns mushy.
Toss the broccoli with olive oil, salt, and pepper on a rimmed baking sheet. Arrange the florets in a single layer, ensuring the flat cut sides are in contact with the pan to maximize browning.
Roast the broccoli until the florets are tender and the edges are deeply browned and charred, 15 to 20 minutes.
While the broccoli roasts, heat olive oil in a small skillet over medium heat until shimmering. Add the shallots and cook, stirring frequently, until they soften and begin to turn golden at the edges, 5 to 6 minutes.
Stir the fennel seeds into the skillet and continue cooking until the shallots are golden brown and the seeds are highly fragrant, 1 to 2 minutes. Remove the pan from the heat immediately to prevent the seeds from burning.
Transfer the hot broccoli to a serving bowl and toss with the shallot and fennel mixture. Garnish with the shaved Parmesan and serve immediately while the broccoli is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served immediately; leftovers can be refrigerated for up to 2 days but will lose their crispness.
Can I make this ahead of time?
The shallot and fennel mixture can be prepared up to 2 hours in advance and kept at room temperature.
