Brown Butter roasted broccoli. (Photo: Contributed)

Over on my blog, I talk a lot about Brussels sprouts. I didn’t eat them growing up but I’ve developed a new obsession for them as an adult. I’ve made them in every variation you could possibly think of (check out my latest sprouts recipe here).

Even though I talk a big game about Brussels sprouts, I really do love broccoli, too … but I’m very specific: I only like the crowns. Luckily for me, growing up, my parents gave into my weird food specifications. It’s not that I don’t like the stem portion, I do (sometimes), it’s just that I think the crown has more flavor. When it’s all roasted, though, I can tolerate it much better. Roasting veggies make things more enjoyable, in my opinion.

This broccoli side dish combines one of my favorite random ingredients: capers. Do you like capers? I honestly have no idea what they are, I just know I really love them because they’re briny and salty and add so much flavor to any dish. Another unusual ingredient in this dish is fish sauce — just enough of it to add some good flavors to the broccoli. If you’ve never cooked with fish sauce though, let me warn you: it smells terrible. Don’t let the smell deter you from making this awesome veggie side dish though.

 

Ingredients

  • 1 lb. broccoli crowns
  • 1 medium onion, cut into wedges
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  • 2 tbsp. olive oil
  • Kosher salt & pepper
  • 1/4 cup butter
  • 1 tbsp. capers
  • 1 tsp. fish sauce

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Do you like capers? (Photo: Contributed)

Heat oven to 500 degrees (yes, that’s really high).

In a bowl, toss broccoli with the onion and olive oil then spread in a layer on a baking sheet; season with salt and pepper. Roast the broccoli until it’s tender — about 15-20 minutes.

While the broccoli is roasting, melt the butter in a small pot; stirring occasionally.

Remove from heat and stir in the capers and fish sauce. Drizzle the sauce over the broccoli and serve.

Yummy. (Photo: Contributed)

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.