Taken from The New York Times
1. Heat oven to 350F. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsley.
2. Meanwhile, in a large bowl, toss broccoli and cauliflower with 2 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 30 to 40 minutes.
3. In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 1/2 cup olive oil, and salt and pepper to taste. Stir in almonds and parsley.
4. Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon, if needed. Serve warm or at room temperature.
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 4 | ||
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Calories: 218 | ||
Calories from Fat: 108 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 105.7mg | 4 % | |
Potassium 1129.1mg | 30 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 13.9g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
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