Equipment
Ingredients
Roasted Broccoli
- 85 g broccoli
- 15 ml olive oil
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
Vinaigrette
- 15 g dijon mustard
- 30 ml white wine vinegar
- 60 ml olive oil
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
- 3 g parsley, chopped
- 24 g puy lentils, cooked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 768 kcal
- Protein
- 8 g
- Carbohydrates
- 14 g
- Fat
- 76 g
- Fiber
- 9 g
- Sugar
- 2 g
- Sodium
- 974 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 55 g
- Polyunsaturated Fat
- 8 g
- Potassium
- 551 mg
- Calcium
- 73 mg
- Iron
- 3.4 mg
- Magnesium
- 58 mg
- Phosphorus
- 184 mg
- Zinc
- 1.6 mg
- Vitamin A
- 40 mcg
- Vitamin C
- 80 mg
- Vitamin E
- 11.6 mg
- Vitamin K
- 183 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.7 mg
- Folate
- 59 mcg
- Water
- 91 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Place the broccoli in a roasting dish and coat with 15ml olive oil, salt, and black pepper.
Roast the broccoli for 8 minutes at 200°C (400°F), shaking the dish halfway through for even browning.
In a small bowl, whisk together the Dijon mustard, white wine vinegar, 60ml olive oil, salt, and pepper until the dressing emulsifies.
Stir the chopped parsley and cooked Puy lentils into the dressing.
Transfer the roasted broccoli to a plate and pour the lentil vinaigrette over the top before serving.
Chef's Notes
- For optimal roasting, ensure broccoli florets are dry before tossing with oil and seasoning. This promotes browning rather than steaming.
- Don't overcrowd the roasting dish; give the broccoli space to allow for proper caramelization.
- Taste and adjust the vinaigrette seasoning before combining with the lentils. The acidity from the vinegar and the salt from the mustard can vary.
- If you prefer a milder flavor, use a less aggressive mustard, or add a touch of honey to the vinaigrette to balance the sharpness.
- Puy lentils hold their shape well, but avoid overcooking them, as they can become mushy. They should be tender but still have a slight bite.
Storage
Refrigerator: 48 hours — Store dressing and broccoli separately if possible to maintain texture.
Reheating: Reheat broccoli in a 180°C (350°F) oven for 5 minutes; serve dressing at room temperature.
Troubleshooting
Broccoli is soggy rather than roasted
Cause: The roasting dish was too small, causing the broccoli to steam in its own moisture.
Fix: Increase oven temperature to 220°C (425°F) for the last 2 minutes to crisp the edges.
Prevention: Use a larger roasting dish to ensure florets are in a single layer with space between them.
Cultural Context
Puy lentils, originating from the Le Puy-en-Velay region of France, are prized for their firm texture and earthy flavor. They are a staple in French country cooking, often used in hearty stews and salads, and pair exceptionally well with the sharp tang of Dijon mustard, a quintessential French condiment.
