Brazilian recipe
Grilled Pumpkin and Broccoli with Crispy Olive Oil
A preparation of grilled pumpkin and broccoli enhanced by an aromatic olive oil with crunchy nuts and seeds, ideal for a flavorful and nutritious side dish.
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Ingredients
1/2 cup (tea) olive oil
3 tablespoons roasted unsalted 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 stalks)
Olive oil to taste for grilling
Salt to taste for seasoning
3 tablespoons roasted unsalted 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 stalks)
Olive oil to taste for grilling
Salt to taste for seasoning
Where to find ingredients
Olive oil, cashews, sunflower seeds, coriander seeds, red pepper flakes, rosemary, salt, garlic, pumpkin, and broccoli can be found at most grocery stores and supermarkets. Specialty spice shops may offer a wider selection of seeds and spices.
Preparation method
- Prepare the garlic by peeling and slicing thinly
- Remove the leaves from the rosemary sprigs and roughly 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 mixture from becoming bitter
- Place the mixture in a bowl and set aside while preparing the vegetables
- Cut the broccoli into florets, keeping about 10 cm of the stem
- Divide larger stalks in half or quarters lengthwise to ensure even cooking
- Wash the broccoli under running water and dry well to ensure they grill properly
- Thoroughly clean the pumpkin rind with a dedicated 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 over 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 over the vegetables and serve immediately
Observations
This recipe balances the tender texture of grilled vegetables with the crispiness of an infused olive oil, packed with spices and nuts. It's a practical option to elevate the flavor of vegetables in a simple and refined way.
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