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Pan-Roasted Broccoli & Chestnuts

November 2011
Pan-Roasted Broccoli & Chestnuts

by 4 people

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Makes: 8 servings

Prep: 15 mins

Roast: 15 mins

  • 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 tablespoon grated lemon zest
  1. Position a rack in the center of the oven and preheat to 400 degrees . 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.
  2. 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.