Roasted Broccoli with Pickled Shallots and Peanuts
Ingredients
- 1 large shallot, thinly sliced into rings
- 1 tablespoon sugar
- ½ teaspoon kosher salt plus more
- ¼ cup banyuls vinegar or red wine vinegar
- ¼ cup peanut or vegetable oil
- 2 bunches broccoli (about 4 lb.), cut into 3–4” florets, halved
- 2 tablespoons olive oil
- Freshly ground black pepper
- ¼ cup salted, dry-roasted peanuts, coarsely chopped
Instructions
Roasted Broccoli with Pickled Shallots and Peanuts serves 8 original recipe by Bon Appetit.
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