Roasted Broccoli with Lemon, Pickled Shallots, and Pine Nuts
1 lb broccoli, cut into florets and stems sliced
1 lemon, peel on, thinly sliced cross-wise
4 tbsp extra virgin olive oil + extra for the pine nuts and finishing the dish
1/2 C raw pine nuts
2 oz feta, crumbled (optional)
1 C water
2 tbsp red wine vinegar
1 tbsp granulated cane sugar
1/2 tsp sea salt
2 medium shallots, thinly sliced
Preheat oven to 425°F. Line a baking sheet with parchment paper and place the broccoli and lemon slices on the sheet. Drizzle with 4 tbsp olive oil and toss to coat. Sprinkle with sea salt and black pepper and cook for 20 -25 minutes, mixing it around every ten minutes, so it gets golden all over.
While the broccoli cooks, prepare the pickled shallots. Combine 1 C water with the vinegar, sugar, and salt. Bring to a boil. Add the shallots and simmer for 15 minutes. Remove the shallots from the liquid and set aside. Reserve the pickling liquid.
Toast your pine nuts in a dry skillet over medium heat until toasted. Watch closely as they can easily burn. Drizzle with some olive oil and sea salt. Set aside.
Place the broccoli and lemon in a bowl. Top with the pickled shallots, pine nuts, and feta (if using). Drizzle with some good extra virgin olive oil and some of your reserved pickling liquid. Finish with sea salt and black pepper.