I am obsessed with roasted broccoli. I can literally eat a whole tray by itself but what's better is when I make them into Roasted Broccoli Tacos punctuated by creamy avocado and yogurt, sweet & spicy Roasted Garlic Achaar and tangy Guntur Sannam Hot Sauce and feta. The pickled onions which I provide a recipe for below really set these tacos off.
Serves 2
Ingredients
1 lb broccoli florets and stems (cut from 1.5 lb broccoli)
2 tablespoons oil
6 Tortillas
1 avocado, sliced
pickled onions, store-bought or recipe follows
Feta, crumbled
Greek yogurt or sour cream
For the Pickled Onions:
1 medium red onion, thinly sliced
1/2 cup apple cider vinegar
1 tablespoon sugar
1/2 cup water
1 1/2 tsp kosher salt
Method
Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet for an easy cleanup, if desired.
On the prepared baking sheet, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then sprinkle salt and pepper on top.
Bake for 20 minutes, tossing halfway, or until the broccoli is done. I like to roast mine until you can easily pierce the stem with a knife and the florets start to get roasted and crispy.
Season to taste with additional salt and pepper, if necessary.
While broccoli is roasting, make pickled onions: Place onions into a pint jar. Place vinegar, sugar, water, and salt in a saucepan and bring to a gentle simmer over medium heat. Stir until the sugar dissolves, about 1 minute. Turn off the heat and pour the vinegar-water mixture over the onions. The onions will be ready in 20-30 minutes. You can store them in the fridge for up to 2 weeks.
Heat tortillas and assemble tacos with roasted broccoli topped with avocado, pickled onions, feta, Greek yogurt, Roasted Garlic Achaar and Guntur Sannam Hot Sauce.
In this recipe
