Sizzling Lemon-Fennel Broccoli
9
- Prep Time10 min
- Total Time20 min
- MakesServes 2 to 4
Recipes and text by Chantal Braganza; Produced by Aimee Nishitoba; Photography by Christie Vuong; Food Styling by Sage Dakota; Prop Styling by Nicole Billark
Pouring hot flavoured oil over vegetables, Sichuan-style, makes their colour and taste pop without cooking them completely.
Ingredients
4 cups small broccoli florets, washed and dried
3 tbsp lemon juice
2 tsp flaked sea salt
½ tsp pepper
¼ cup extra-virgin olive oil
2 garlic cloves, thinly sliced
2 large strips lemon peel
1 tsp fennel seeds
Instructions
Position rack in top-third of oven, then preheat broiler to 500F.
Toss broccoli with lemon juice, salt and pepper in a large bowl. Spread over a baking sheet.
Heat a small frying pan over medium. Add oil, then garlic, lemon peel and fennel seeds. Cook, stirring often, until garlic is fragrant and golden but not browned, 5 to 7 min.
Meanwhile, broil broccoli until bright green but not fully cooked, 3 to 5 min. Remove from oven and immediately pour hot oil over broccoli, using a pair of tongs to toss florets together. Transfer broccoli back into bowl, leaving excess liquid on sheet. Taste and season broccoli with more salt, if desired.
Add as much of the leftover lemon-fennel liquid back to bowl as you’d like to dress the broccoli. Serve warm, or chill for up to 3 days.
Get more of our best broccoli recipes.
Find more recipes celebrating green produce and olive oil in this recipe collection.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
