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Smashing food is all the rage these days. From burgers to potatoes, the crispy ridges you attain from the larger surface area is a texture-filled dream. Smashing broccoli accomplishes the same experience. You get that crispy, roasted crunch on more of the floret for a perfect bite. And with this delicious silan glaze, this dish is that little “something different” side dish that your Yom Tov table needs.
32 ounces (910 grams) fresh bug-free or Beleaves Frozen Broccoli (defrosted), cut into small florets
2 tablespoons olive oil
2 tablespoons Heaven & Earth Date Syrup or silan
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
2 teaspoons soy sauce
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon coarse black pepper
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Heat a pot of salted water. Once it reaches a boil, pour in the broccoli and allow it to blanch for three to four minutes. Remove the broccoli from the water and place it on a baking sheet.
Using the bottom of a glass cup, smash each floret into the baking sheet. This is easier to do with small florets, so if you have any big florets, cut them before.
Mix olive oil, silan, garlic, soy sauce, onion powder, salt, and pepper in a bowl to form the sauce. Spoon a little sauce onto each floret and gently spread it over the floret.
Roast broccoli in the oven for 20–30 minutes, depending on how charred you like it.
Photography by Chay Berger
Food Styling by Leah Hamaoui
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