This Roasted broccoli with yoghurt and sultanas recipe is the perfect balance of sweet and savoury. The perfect side, this dish is an easy way to elevate your usual greens.
Serves88
Cook time20 mins20 minutes
Prep time10 mins10 minutes, + 30 mins cooling time
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place a large heavy-rimmed baking tray on the centre rack in the oven and preheat the oven to 250°C (230°C fan-forced). Meanwhile, in a small saucepan, bring the vinegar, sugar and sea salt flakes to the boil over medium-high heat. Remove the mixture from heat and add the sultanas and shallots. Set aside in the pickling liquid for 30 mins to cool and pickle.
Step 2
In a large bowl, coat the broccoli with 2 tbs of the oil and season generously. Place the broccoli pieces, cut-side down, on the preheated baking tray. Roast the broccoli in the oven for 15 mins or until crisp-tender and browned in spots.
Step 3
In a medium bowl, whisk the yoghurt, lime zest, 1½ tbs of lime juice, remaining 3 tbs of oil and 1 tbs of the pickling liquid. Season the yoghurt dressing. Drain the pickled sultanas and shallots.
Step 4
Spread the yoghurt dressing onto the centre of a large platter. Top with the roasted broccoli. Scatter the mint and pickled sultanas and shallots over the broccoli. Serve immediately.
This Roasted broccoli with yoghurt and sultanas recipe is the perfect balance of sweet and savoury. The perfect side, this dish is an easy way to elevate your usual greens.
Method
Step 1
Place a large heavy-rimmed baking tray on the centre rack in the oven and preheat the oven to 250°C (230°C fan-forced). Meanwhile, in a small saucepan, bring the vinegar, sugar and sea salt flakes to the boil over medium-high heat. Remove the mixture from heat and add the sultanas and shallots. Set aside in the pickling liquid for 30 mins to cool and pickle.
Step 2
In a large bowl, coat the broccoli with 2 tbs of the oil and season generously. Place the broccoli pieces, cut-side down, on the preheated baking tray. Roast the broccoli in the oven for 15 mins or until crisp-tender and browned in spots.
Step 3
In a medium bowl, whisk the yoghurt, lime zest, 1½ tbs of lime juice, remaining 3 tbs of oil and 1 tbs of the pickling liquid. Season the yoghurt dressing. Drain the pickled sultanas and shallots.
Step 4
Spread the yoghurt dressing onto the centre of a large platter. Top with the roasted broccoli. Scatter the mint and pickled sultanas and shallots over the broccoli. Serve immediately.
