Roasted broccoli with toasted walnuts and goat cheese

Brocoli with walnuts and goat cheese

“I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.”
– George H. W. Bush 

All the more for us then. Because combining sweet, caramelized broccoli with a tart lemon dressing, a few toasted walnuts and tangy goat cheese will have you reaching for a second helping. I promise

This, Mr. President,  is not your mother’s broccoli. 

Roasted broccoli with toasted walnuts and goat cheese

Adapted from

1 head of broccoli cut up into florets, stems peeled and chopped.

1 shallot, minced

Juice of 1/2 lemon

Olive oil

Toasted walnuts

Crumbled goat cheese


Freshly ground black pepper

Preheat oven to 400 F.

On a baking sheet, toss the broccoli with a couple of tablespoons of olive oil until well coated. Season with a little salt and pepper and bake for about 30 minutes until slightly browned and tender.

Meanwhile make a dressing by whisking  lemon juice with olive oil (roughly twice as much olive oil as lemon juice), shallots and salt and pepper (to taste).

Toss warm broccoli with the dressing, a handful of toasted walnuts and crumbled goat cheese. Enjoy.

Note: To toast walnuts, heat a small pan over medium high heat and add walnuts. Stir constantly for about five minutes.


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