This Roasted Broccoli with White Beans is certainly my most favorite side of the season. Adapted from a recipe for White Beans and Charred Broccoli with Parmesan featured in the October 2014 Bon Appetit, this dish has been considerably streamlined from the original without sacrificing taste. I dare to say it might even be better.
Roasted broccoli is just so yummy this time of year particularly when accompanied by a nice crisp white wine on an equally crisp fall evening. Charred, toasty and salty, even broccoli haters are tempted to dive in and take a bite.
But the secret feature here is the anchovy and lemon dressing. I will be the first to say that anchovies sort of gross me out. I do not like them when they are perched on top of my caesar salad in their slimy splendor. But despite my general distaste for this salty little fish, I can not get enough of this dressing that combines finely diced anchovies with lemon zest, lemon juice, olive oil, salt and aleppo pepper.
The original recipe calls for using Gigante beans. I could not find these anywhere, nor did I have the forethought or energy to soak any white bean overnight. Instead, I drained a can of cannelini beans and cut out a lot of the effort for this recipe. I also bought store bought pre-grated parmesan and cut out some additional time as well.
Finally, the Bon Appetit version called for chopping up half of the broccoli and combining it with the anchovies, lemon zest, beans and lemon juice. I was too tired to cut, and I also didn’t think I wanted my broccoli to be more akin to baby food so I cut this step out. Before roasting, I tossed the broccoli in salt, pepper and garlic powder (not in original). Then I made an anchovy and lemon dressing while the broccoli roasted. Changing up the proportions from the original recipe, I used two anchovies, 2 tsp of lemon zest, a tablespoon of lemon juice and 3 tbsp of olive oil and whisked them all together. I then added aleppo pepper to give the dish some mild smoky heat. Once the broccoli cooled to warm, I tossed the dressing onto the broccoli along with the beans and the dressing.
The whole thing just worked. Very well.
- 1 large head of broccoli
- 1 tbsp olive oil
- ¼ tsp sea salt
- ¼ tsp ground pepper
- ¼ tsp garlic powder
- 1 can cannelini beans, drained
- ¼ cup grated parmesan
- 2 anchovies, finely chopped
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 3 tbsp olive oil
- ¼ tsp aleppo pepper
- Preheat oven to 450 degrees.
- Combine broccoli with olive oil, salt, pepper and garlic powder. Roast for 18-20 minutes until lightly charred. Let cool.
- Meanwhile, combine the anchovies, lemon zest, lemon juice, aleppo pepper and olive oil.
- Once broccoli has cooled, combine the anchovy and lemon dressing with the broccoli, beans and parmesan. Serve immediately.