Even if you really don't like fish I think you should try this recipe. But if you're allergic, of course skip it! You could probably substitute a bit of miso for the anchovy though, maybe a teaspoon or two. And I don't remember it being spicy, so I probably either substituted Korean pepper flakes (gochujaru) which is not spicy at all, or I skipped the red pepper all together.
This roasting method is one I use often, you start with a foil-covered dish/container/baking sheet to let the veggies steam themselves at a high heat and then remove the foil for the rest of the roasting so the moisture evaporates and get the veggies browned a bit.
InspirationCooking Light roasted broccoli with garlic and anchovy
You could easily make this dairy-free by switching out the butter with coconut oil or olive oil. I don't recommend skipping the anchovies though, they're going to add a savory saltiness.
- 6 cups broccoli florets
- 1 Tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 Tablespoons butter, melted
- 1/2 teaspoon dry thyme (it called for 2 tsp fresh thyme, but who has that?)
- 2 tsp lemon peel (I used dried from Penzey's)
- 3/4 tsp crushed red pepper
- 2 anchovy filets (I used a couple squirts of anchovy paste in a tube)
- 1/4 tsp kosher salt
DirectionsPreheat your oven to 450 degrees.
Toss the broccoli florets with the tablespoon of olive oil and pour out onto a sheet pan and cover tightly with foil. Bake for 6 minutes.
Meanwhile, mix together the rest of the ingredients for the sauce except the garlic.
|Broccoli and garlic|
When the broccoli is tender, remove from the oven and toss with the anchovy sauce. Serve.
|All tossed together.|