Brazilian recipe
Roasted Pumpkin and Broccoli with Crispy Oil
A preparation of roasted pumpkin and broccoli enhanced by an aromatic oil with crunchy nuts and seeds, ideal for a flavorful and nutritious side dish.
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Ingredients
1/2 Japanese pumpkin (about 500 g)
1 teaspoon coriander seeds
Olive oil for grilling, to taste
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1/2 bunch broccoli (about 12 florets)
1/2 teaspoon dried red chilli flakes
Salt to season, to taste
3 sprigs rosemary
3 tablespoons roasted unsalted cashew nuts
2 tablespoons sunflower seeds
3 cloves garlic
1 teaspoon coriander seeds
Olive oil for grilling, to taste
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1/2 bunch broccoli (about 12 florets)
1/2 teaspoon dried red chilli flakes
Salt to season, to taste
3 sprigs rosemary
3 tablespoons roasted unsalted cashew nuts
2 tablespoons sunflower seeds
3 cloves garlic
Where to find ingredients
Ingredients can typically be found at most grocery stores. Specialty items like specific seeds or nuts might be available at larger supermarkets or health food stores.
Preparation method
- Prepare the garlic by peeling and thinly slicing it
- Remove the leaves from the rosemary sprigs and roughly chop the cashews
- In a small skillet, add the olive oil, cashews, sunflower seeds, coriander seeds, crushed red pepper flakes, rosemary, and salt
- Cook over low heat for approximately 4 minutes, stirring occasionally
- Add the sliced garlic and stir for another minute to release the aroma
- Turn off the heat and continue stirring so the garlic browns lightly with residual heat without burning, preventing the mixture 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 stalk
- Divide larger stalks in half or quarters 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 per side until lightly tender
- Add the grilled pumpkin to the broccoli and repeat the process with the remaining vegetables, adding a drizzle of olive oil with each new batch
- Finish by drizzling the crispy oil over the vegetables and serve immediately
Observations
This recipe balances the tender texture of roasted vegetables with the crunch of an infused oil, packed with seasonings and nuts. It's a practical option to elevate vegetable flavors simply and elegantly.
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