Roasted broccoli with shallots and lemon from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 114) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rosemary-maple roast chicken; Mushroom-and-beef-stuffed peppers; Spinach-matzo lasagna

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on August 29, 2015

    The flavour of this was very good and I loved the fact that blanching the broccoli wasn't necessary but cooking the shallots separately was a little fiddly. I'd make this again but add the shallots to the broccoli part way through roasting. 425 was too high a temperature in my oven; a slower bake at 375 would have been better.

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