Pan-Roasted Broccoli & Chestnuts
By á-1998
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4/5
(1 Votes)
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
Details
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.
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