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