Roasted Broccoli with Spicy Pecan Salsa and Cheddar Cheese
Caramelized roasted broccoli is topped with a spicy pecan salsa and cheddar cheese.
Yield: 4-6 servings
For the spicy pecan salsa
  • 4 tbsp coarsely chopped pecans
  • 1 garlic clove
  • 4 anchovy fillets, chopped
  • 2 tbsp minced cilantro
  • 2 tbsp olive oil
  • zest and juice of ½ lime
  • 3 dried arbol chiles, chopped
  • ⅛ tsp ground coriander
  • ⅛ tsp ground cumin
  • pinch of fine sea salt
  • freshly ground black pepper
For the broccoli
  • 2 lb broccoli florets
  • 1 tbsp olive oil
  • kosher salt and black pepper, to taste
  • 4 oz finely grated cheddar cheese
For the spicy pecan salsa
  1. In a small skillet, toast the nuts and the whole garlic clove until fragrant, about 2-3 minutes. Place the nuts in a large bowl. Remove the garlic clove and finely chop it, then add it to the bowl with the nuts. Stir in the anchovies, cilantro, olive oil, lime zest and juice, chiles, coriander, and cumin. Season to taste with salt and black pepper. Set aside.
For the broccoli
  1. Heat the broiler to high. Place on a parchment-lined baking sheet and toss with the olive oil, salt, and black pepper. Broil until just tender and starting to caramelize, about 10 minutes.
  2. Add the broccoli to the bowl with the pecan salsa and toss to combine. Transfer to a serving platter and top with the cheddar cheese while still warm. Serve immediately.
Recipe by Joanne Eats Well With Others at