Pan-Roasted Broccoli & Chestnuts

By á-1998

Ingredients

• INGREDIENTS:
• 1/4 cup EVOO
• 3 anchovy fillets, rinsed and finely chopped
• 2 bunches broccoli (about 3 lbs.), tough stems discarded and heads cut into florets (10 cups)
• 1 cup store-bought cooked whole chestnuts, quartered Salt and pepper
• 1/2 cup chopped flat-leaf parsley
• 2 cloves garlic, finely chopped
• 1 tbsp. grated lemon zest

Preparation

Step 1

DIRECTIONS:
Position a rack in the center of the oven and preheat to 400°. In a large roasting pan, stir together the EVOO and anchovies. Add the broccoli, chestnuts, 1/2 tsp. salt and 1/4 tsp. pepper; toss to coat. Roast, stirring once, just until the broccoli is crisp-tender, about 15 minutes.

Meanwhile, in a small bowl, combine the parsley, garlic and lemon zest. Stir the parsley mixture into the broccoli mixture and spoon into a serving dish.