Brazilian recipe
Grilled Pumpkin and Broccoli with Crispy Olive Oil
A preparation of grilled pumpkin and broccoli enhanced by an aromatic olive oil with crispy nuts and seeds, ideal for a flavorful and nutritious side dish.
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Ingredients
1/2 cup (teaspoon) olive oil
3 tablespoons unsalted roasted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 florets)
Olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons unsalted roasted cashew nuts
2 tablespoons sunflower seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
3 sprigs rosemary
1/2 teaspoon salt
3 cloves garlic
1/2 Japanese pumpkin (about 500 g)
1/2 bunch broccoli (about 12 florets)
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
Olive oil, cashew nuts, sunflower seeds, coriander seeds, red pepper flakes, rosemary, salt, garlic, Japanese pumpkin, and broccoli can be found in most supermarkets and specialty food stores. Look for fresh produce and quality nuts and seeds.
Preparation method
- Prepare the garlic by peeling and slicing it thinly
- Remove the leaves from the rosemary sprigs and coarsely chop the cashews
- In a small skillet, add the olive oil, cashew nuts, sunflower seeds, coriander seeds, red pepper flakes, rosemary, and salt
- Cook over low heat for approximately 4 minutes, stirring occasionally
- Add the garlic slices and stir for another 1 minute to release the aroma
- Turn off the heat and continue stirring so the garlic lightly browns with residual heat without burning, preventing the preparation from becoming bitter
- Pour the mixture into a bowl and set aside while preparing the vegetables
- Cut the broccoli into florets, keeping about 10 cm of the stem
- Halve or quarter larger florets lengthwise to ensure even cooking
- Wash the broccoli under running water and dry thoroughly to ensure they grill properly
- Clean the pumpkin rind well with a brush under running water
- Remove the seeds using a spoon
- Cut the pumpkin into 1 cm thick half-moon slices
- Heat a large non-stick skillet over medium heat
- Add a drizzle of olive oil and place the broccoli, seasoning with a pinch of salt
- Let it brown for about 6 minutes, stirring occasionally until toasted
- Transfer the broccoli to a serving dish and keep the skillet on the heat
- Add 1 teaspoon of olive oil and arrange the pumpkin slices side by side
- Season with salt and grill for about 3 minutes on each side until lightly tender
- Combine the grilled pumpkin with the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil for each new batch
- Finish by drizzling the crispy olive oil prepared earlier over the vegetables and serve immediately
Observations
This recipe balances the tender texture of grilled vegetables with the crunch of an infused olive oil, full of spices and nuts. It's a practical option to elevate the flavor of vegetables simply and elegantly.
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