Recipe from Kirsten Richardson
Adapted by Julia Moskin
- Total Time
- 45 minutes
- Rating
- 5(583)
- Notes
- Read community notes
This recipe came to The Times in 2004, when Julia Moskin wrote a story about the developing culinary culture in McCarthy and Kennicott, two tiny villages in the hinterlands of Alaska. ("Out here, you have a choice," said Mark Vail, a former Air Force cook who lives in McCarthy year-round. "You can live on ramen noodles and baked beans, or you can learn to cook.") Kirsten Richardson, a resident of Kennicott and a cook at the McCarthy Lodge, a local restaurant, developed this brightly-flavored riff on the weeknight vegetable. Just roast the broccoli and cauliflower, toss with a shallot-anchovy vinaigrette and toasted almonds then sprinkle with chopped parsley. It makes a satisfying mostly-meatless main or a delicious accompaniment to roast chicken. —Julia Moskin
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Ingredients
Yield:4 side dish servings
- ¾cup whole shelled almonds
- 1large head broccoli, cut into florets (about 1 pound florets)
- 1large head cauliflower, cut into florets (about 1 pound florets)
- 10tablespoons extra virgin olive oil, divided
- 1teaspoon salt
- ½teaspoon freshly ground black pepper, plus more for dressing
- 1shallot, minced
- 2tablespoons red wine vinegar
- 3anchovy fillets, minced
- Juice of ½ lemon
- 1cup coarsely chopped Italian parsley leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
597 calories; 49 grams fat; 6 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 7 grams polyunsaturated fat; 33 grams carbohydrates; 14 grams dietary fiber; 10 grams sugars; 17 grams protein; 829 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 350 degrees. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsely.
Step
2
Meanwhile, in a large bowl, toss broccoli and cauliflower with 4 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 20 to 30 minutes.
Step
3
In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 6 tablespoons olive oil, and salt and pepper to taste. Stir in almonds and parsley.
Step
4
Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon, if needed. Serve warm or at room temperature.
Ratings
5
out of 5
583
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Cooking Notes
Julia Moskin
The salsa is made in step 3, and tossed with the vegetables in step 4.
"Salsa verde" means "green sauce" in both Spanish and Italian, so the same term is used to describe both a European-style puree of herbs and olive oil (like this one), and a Latin-American sauce with tomatillos and green chiles.
Left Coast Cook
Substituted capers (1/2 jar) for the anchovies. Yum! Great make-ahead side for Thanksgiving - roasted the veggies in advance and kept at room temperature. Added the salsa verde and almonds just before serving. Maybe go a bit lighter on the vinegar (for my taste).
David Ostrow
Just happened to see this recipe when had both qualiflower and broccoli in fridge. Made it w capers instead of anchovies as had all other ingredients including flat parsley in herb garden. Decreased olive oil to half. Wonderful fresh cooked veggie salad for a late summer alfresco meal!
Htwe Kyaing
I made it last night. It was so delicious. I reduced the amount of oil and instead of brocoli (not in hand) I used red peppers. I also used Balsamic vinegar instead.
George
If u want to skip the anchovies, a hand full of chopped oil cured salty olives were my delicious solution
Anne
10 tablespoons of oil? I know it's heart healthy, but whoa. 2.5 tablespoons per side dish = 300 calories of fat. I am sure it's SO delicious! But I think I will try to make it without so much oil. Someday when I'm not worried about losing weight, I'll make it as stated. : )
马杰西
Where does the salsa verde come into the recipe?
Delicious as a vegetarian meal, too
Like other reviewers, I cut the oil in half and substituted about 1/2 jar of capers (with a little bit of brine) for the anchovies. I used brussels instead of cauliflower, because it's what i had on hand. Very versatile and delicious.
dolph734
Used half as much oil as suggested and capers instead of anchovies in addition to the juice of a whole lemon. It was great and was just to my family's taste! I'll make it again soon.
katrinahw
Delicious! Made this recipe last week and my husband who has an aversion to vegetables declared it 'good'! I'm making it again this evening and may start the cauliflower a few minutes before the broccoli to ensure even cooking. Otherwise perfect as is.
Oryza Glabberima
Certain family members will not eat anything fish or shellfish, so substituted umebashi paste (Japanese plum paste, easily available at Asian food markets or organic foods markets) for anchovies, which works well. This recipe for roasted vegetables with vinaigrette is quite rich and savory. It goes well with brown rice and undressed lettuce to cut the richness, along with a light red wine. An excellent hearty supper.
Lindsey Reed
Please remember that the inclusion of anchovies does not qualify this recipe as meatless.I appreciated the note of one reader who suggested the caper substitution.
cecilia
Use 1/12 tbsp. rinsed capers for every 6 anchovy filets
Spatchco*ck
That "salsa verde" is really a vinaigrette. Salsa verde involves tomatillos, peppers, etc.
Stark
Substitute capers for anchovies.
lisa katz
Delish! We were out of anchovies so I used some anchovie paste and that worked fine. This one is saved for making again.
Katie
Very taste. Used a couple of splashes Worcestershire sauce, no anchovies.
minca
Salty sweet sour deliciousness. A great way to use csa box. I cooked as directed except that I used sunflower seeds instead of almonds and reduced oil by half. I am adding this to my rotation.
Bay Cook
I made this with fresh asparagus from the garden instead of broccoli, and I served it over red quinoa as a side next to barbecued chicken. It was a hit. I'll definitely make this again!
Alyce H
I followed the recipe but added red onion to the roasted veggies, as I had 1/2 of one in the fridge. I mixed it with quinoa for a one dish main- delicious.
Anne
Delicious! Reduced the oil a bit. The roasted almonds and the anchovies are the hero flavors.
aug 2022
Olives red pepper?
Carey
Subbed mint for parsley and capers for anchovies which all work amazingly! Delicious, big hot
LindaL
Really good. Added a can of chickpeas (roasted or not) to get some protein.
saintsavory
This is GREAT!!
Wren
Loved this. Used slivered almonds since that’s what I had. Held back 1/4 of the salsa and refrigerated. Had the next night with avocado - filled in the middle of avocado halves and topped with a spoonful of crepe fresh. Amazing.
Meredith L
Looking for a recipe and holy smokes, one from McCarthy / Kennicott! Hi, Mark Vail! Definitely making this one while missing Alaska.
Steph
This is outrageously delicious...elevates broccoli and cauliflower to a whole new level...I so tire of steamed veggies,,,this has all the umami I need...will make and share many times over.
Jessica
Made this last night with just broccoli. Amazingly tasty. Only change in the recipe was using sliced almonds. My new favorite way to prepare veggies.
d unruh
Love this recipe. I made as is first time and loved it. Second time I didn’t have parsley so used dill... loved it even more. Of course this was at peak of summer when you just want dill in everything IMHO. .. and now that it’s fall I made it again and made it with dill again... love it
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