Best Roasted Broccoli And Walnuts Recipes

Roasted Broccoli and Walnuts image

Provided by Patrick and Gina Neely : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 bunches broccoli , cut into 2-inch-long florets
1/2 cup chopped walnuts
1/2 teaspoon red pepper flakes
6 cloves garlic , roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts image

Provided by Martha Stewart

Number Of Ingredients 19

2 small heads broccoli, trimmed and cut into large florets
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
1 can (15 ounces) chickpeas, drained and rinsed
Coarse salt
1 teaspoon sherry vinegar
1/2 cup (3 1/2 to 4 ounces) fresh goat cheese
2 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon sherry vinegar
1/2 teaspoon honey
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil
1 head romaine lettuce (or 2 hearts romaine), leaves separated
Candied Walnuts, or 1 cup toasted walnuts

Steps:

Make the broccoli: Preheat oven to 450 degrees. Toss broccoli with oil, and season with salt and pepper. Spread on a rimmed baking sheet, and roast until broccoli begins to soften and brown, about 15 minutes.
Make the chickpeas: Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add vinegar, and cook until liquid has evaporated, about 1 minute.
Make the goat cheese puree: Combine all ingredients in a food processor, and puree until smooth, scraping down sides once. Puree can be refrigerated for up to 1 day.
Make the vinaigrette: In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
To assemble: Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette. Arrange on a platter with chickpeas and walnuts. Serve with puree and additional vinaigrette on the side.

Orecchiette With Roasted Broccoli and Walnuts image

Provided by Pinay0618

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces orecchiette (3 cups) or 12 ounces some other short pasta (3 cups)
1 bunch broccoli, cut into small florets (1 1/2 pounds)
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 garlic cloves, chopped
kosher salt and black pepper
2 tablespoons unsalted butter
1/4 cup grated parmesan cheese (1 ounce)

Steps:

Heat oven to 400°F
Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Nutrition Facts : Calories 664, Fat 32.4, SaturatedFat 7.8, Cholesterol 20.8, Sodium 152.4, Carbohydrate 76.7, Fiber 7.7, Sugar 5.3, Protein 20.2

SPAGHETTI WITH ROASTED BROCCOLI AND WALNUTS image

Categories Pasta

Yield 4-6 servings

Number Of Ingredients 8

12 oz. whole wheat spaghetti (or any other pasta will do)
2 crowns of broccoli, cut into smaller florets
4 cloves of garlic, minced
3 tbsp. extra virgin olive oil
1/2 tsp. garlic salt
1/2 tsp. freshly ground pepper
1/3 cup chopped walnuts, toasted
parmesano reggiano

Steps:

Preheat oven to 350 degrees F. In a medium mixing bowl, combine broccoli, olive oil, minced garlic, garlic salt, and pepper. Spread onto a rimmed baking sheet. Bake approximately 20 min., or until broccoli just begins to brown. Meanwhile, bring a pot of salted water to boil. Add pasta and cook until al dente, approximately 8 minutes. Drain pasta and return to pot. Add roasted broccoli and mix together. (Add more olive oil if necessary.) Divide into four to six bowls. Sprinkle with toasted walnuts and freshly grated cheese. Enjoy!