“My partner, Cherry, and I agree that broccoli is best when kept really simple,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Here large pieces of roasted broccoli make a great fork-and-knife side for a party, particularly when doused in a bright, savory, funky sauce made from dill, citrus, and fish sauce.
The inclusion of walnuts is a new thing for Iocovozzi. He avoided the nut for a long time, but a batch of fresh black walnuts from the farmers market changed his mind. You can use any variety of walnut, or omit them entirely if you wish. Plus, for entertaining ease, this dish is great served warm or at room temperature.
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What you’ll need
Rimmed Baking Sheet
$32 At Amazon
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Food Processor
$63 At Amazon
Platter
$40 $30 At Amazon
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Recipe information
Total Time
35 minutes
Yield
8–10 servings
Ingredients
4
3
2
4
½
1
1
3
⅓
⅓
3
Preparation
Step 1
Preheat oven to 450°. Arrange 4 heads of broccoli (about 2½ lb. total), quartered lengthwise through stems, in a single layer on a rimmed baking sheet; drizzle 3 Tbsp. extra-virgin olive oil over and season with kosher salt. Toss to coat, then roast until tender and browned in spots, 25–30 minutes.
Step 2
Meanwhile, pulse 2 medium shallots, coarsely chopped, 4 garlic cloves, ½ cup raw black walnuts or walnuts, 1 Tbsp. plus 1½ tsp. Calabrian chile paste, and 1 Tbsp. light or dark brown sugar in a food processor until a coarse paste forms. Add 3 (packed) cups coarsely chopped dill and pulse just to chop up and combine, but be careful not to chop up so much that it loses its bright flavor. (Alternatively, you can pound the ingredients into a paste with a mortar and pestle, then stir in finely chopped dill.) Transfer paste to a small bowl and stir in ⅓ cup fish sauce, ⅓ cup fresh lime juice, 3 Tbsp. fresh lemon juice, and remaining ½ cup extra-virgin olive oil. (The fat may gather on top as the sauce sits, so stir again just before using if needed.)
Step 3
To serve, arrange roasted broccoli in a large shallow bowl or on a platter and spoon sauce over.