Burnt Broccoli and Charred Brussels Sprouts Salad Recipe

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Burnt Broccoli and Charred Brussels Sprouts Salad Recipe
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are in season, there is no better way to eat them than by simply seasoning and roasting them. These hearty, durable vegetables hold up so well in the oven without overcooking, so roasting is a great way to get a vegetable on the table with little effort.

Our real secret to perfectly tender vegetables that don’t get too mushy? Preheat the sheet pan. In order to get a nice char on all of the vegetables, it helps if they go onto a ripping hot sheet pan. This technique is almost like searing the vegetables first — giving the sprouts and broccoli florets a head start will ensure you get restaurant-quality crispiness.

Build even more flavor comes by coating the vegetables with a simple sauce. The rendered fat from some salty, smoky pancetta is used to sauté and soften some sweet shallots. A bit of Dijon mustard, honey and cider vinegar are stirred in at the end before drizzling the sauce over the sprouts and broccoli. Or you can keep this recipe vegetarian and skip the pork altogether. A hit of fresh herbs such as tarragon and parsley adds something fresh to finish.

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