Tenderstem Broccoli with Chili and Pine Nuts

This Tenderstem Broccoli with Chili and Pine Nuts is perfectly savoury with a hint of spice and crunch. The perfect simple side dish!

Course Dinner, Lunch, Side Dish, Snack

Cuisine American, Appetizer, British, Christmas, Dairy-free, European, Healthy, Italian, low carb, Spicy

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 255kcal

Author Chrissie

⅓ cup pine nuts
¼ cup canola oil or other neutral vegetable oil with a high smoke point (not olive oil)
1 shallot finely minced
1 tsp chili flakes use mild or seedless for less heat
1 tsp salt
1/4 tsp coarsely ground peppercorns
1 tsp sweet paprika
1 lb tenderstem broccoli or broccolini washed and dried

Preheat your oven to 350 degrees Fahrenheit.
Place an oven-safe skillet over medium-low heat and dry toast your pine nuts until they're a light golden brown. Be sure to move the nuts around in the pan while toasting to prevent them from burning. Once they're toasted, set them aside on a plate.
Mix the shallot and spices in a small heat-safe bowl. Heat up the oil in the same pan over high heat.
When the oil looks very liquid and clear and starts smoking, remove it from the heat and pour it over the shallot and spices and let it bubble up. Mix it a bit so that the oil fries everything, evenly.
Put the tenderstem broccoli in the same skillet and spoon the chili oil on top of it.
Bake at 350 F (175 C) for 10 minutes.
Add the toasted pine nuts on top and serve.