Happy Day before Thanksgiving to everyone. Hope you have a wonderful day filled with family and friends. Below is a tasty, healthy, side dish. Most broccoli dishes for the holidays are full of fat laden cheeses and creams. Enjoy this healthier version.
3 pounds broccoli heads, stems trimmed to length of longest branch. (around 6 medium heads), 3 tbls. canola oil, 2 tsp. minced fresh garlic, 2 tsp. freshly ground black pepper, 3/4 tsps.. kosher salt, 3/4 cups shelled unsalted pistachios, 1 cup white vinegar, 3/4 cup golden raisins, 1/2 cup thinly sliced shallots, 1/2 cup water, 2 tbls. mustard seeds
- Preheat oven to 450 degrees. Place 2 baking sheets in oven as it preheats.
- Bring a large Dutch oven filled with water to a boil. Cut each broccoli head into quarters; cut each quarter in3 wedges. Add broccoli to boiling water; return to a boil, and cook 2 minutes. Drain; plunge into a bowl of ice water. Drain well; pat dry. Combine broccoli, oil ,garlic, pepper and salt in a bowl; toss to coat. Arrange broccoli mixture in a single layer on prepared baking sheets. Bake at 450 degrees for 10 minutes or until edges begin to brown. Turn broiler to high ( do not remove pans from oven). Broil 5 minutes until browned in spots, rotating pans and stirring once after 3 minutes.
- Heat a medium skillet over medium heat. Add pistachios; sauté 4 minutes or until toasted. Cool slightly; coarsely chop.
- Bring vinegar and remaining ingredients to a boil in as small sauce pan over medium-high heat. Cook 2 minutes; drain. Place roasted broccoli on a serving platter, sprinkle with pistachios and raisin mixture.
- Happy Thanksgiving.