I often resort to roasted vegetables or a salad when it comes to trying to get vegetables into our family. This is a different twist on a classic roasted veggie dish. I cut my prep time by getting a large bag of pre-cut broccoli from Costco – I’m all about shortcuts when it comes to cooking. You can use the bagna cauda sauce on any other kind of roasted vegetables too (asparagus, cauliflower, squash, etc.), so no need to limit it to just broccoli!

Ingredients:

2 bunches broccoli (about 2 lbs), cut into florets, with stems peeled and cut into uniform pieces.
2 tablespoons oil/fat of choice
Kosher salt
Freshly ground black pepper
6 anchovy fillets packed in olive oil (about half of a 2 oz can), drained and minced
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Finely grated zest and juice from 1 medium lemon

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Directions:

Preheat the oven to 400 degrees F with rack in middle position.  In a large bowl, toss together broccoli and fat/oil of choice, and season generously with salt and pepper. Arrange broccoli in a single-layer on a foil lined baking sheet.  Roast broccoli for 30-35 min, tossing broccoli and turning tray halfway through.

While broccoli is roasting, start making the bagna cauda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until anchovies melt into the oil (about 3-5 min). Remove pan from heat, and stir in garlic and red pepper flakes.  When broccoli is done, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.

Adapted from: The cookbook, Nom Nom Paleo: Food for Humans