Garlicky broccoli and greens with hazelnut and coriander from Nothing Fancy: Unfussy Food for Having People Over (page 160) by Alison Roman

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Accompaniments: Vinegared apples with persimmon and white cheddar; Ricotta-stuffed shells with burrata, mushrooms, and herbs

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

  • anna_qe0jom on February 17, 2026

    One of our go-to recipes for family get togethers. It’s a crowd pleaser even with people who don’t like kale. We usually roast the broccoli and kale on two separate sheets in the oven.

  • westminstr on December 08, 2025

    Half recipe w broccoli roasted at 450. It got nice and crispy. Loved the nut/coriander/garlic combo (used mostly almonds) & half a lemon seemed like the right amount. Good way to wake up broccoli!

  • rittingerv on December 18, 2022

    Roasted instead of grilled. Recommend dividing the kale on one baking sheet and the broccoli on another. Kale took about 14 minutes to get charry and crispy, and the broccoli a little over 20 minutes. I did cut the broccoli into long ‘spears’, and removed the tough stems from the kale.

  • mbean on January 30, 2022

    Ambiguous instructions on cutting the broccoli-I divided into skinny florets rather than cutting the whole head into 4 quarters. I’d anticipated cooking up extra broccoli and kale, but ran out of room for more veggies, even with two sheet pans. Beware overpowering with too much garlic. My cloves were extra large and garlic overwhelmed the dish. But given the ease of advance prep, I would repeat the recipe to see if I can improve.

  • tarae1204 on December 28, 2021

    I made this with one bunch broccolini and two heads of broccoli - no kale. Roasted all on one pan which was fine. Delicious dressing with toasted hazelnuts and crushed coriander seed.

  • lou_weez on April 25, 2020

    This is fantastic and packs a garlicky punch. I used smoked almonds instead of hazelnuts and 2 bunches broccolini instead of broccoli.

  • anya_sf on April 04, 2020

    I roasted the vegetables, which required 2 sheet pans. Since they didn't have to hold up on a grill, I removed the tough stems from the lacinato kale. I also peeled the broccoli stems and would do so again. Otherwise, I think diners would need to cut those parts away. The kale roasted faster than the broccoli; some of it got crispy, which ended up being the best part, as the other parts were quite chewy and hard to cut. I was out of coriander seeds, so I used 1/2 tsp ground coriander. One clove of raw garlic was plenty for me. I absolutely loved the garlicky, nutty, lemony dressing with the vegetables. Next time I'll skip the kale.

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