Roasted Broccoli & Radish Salad with Salsa Verde & Parmesan
Chef Sam Kass

Roasted Broccoli & Radish Salad

with Salsa Verde & Parmesan

30 MIN
$10.99 Serves 2-4
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From the Test Kitchen

We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. This hearty salad features roasted broccoli and radishes—dressed with herbaceous salsa verde, pickled peppers, and the juice of a lemon that roasts alongside the vegetables. For extra flavor and a bit of crunch, we're topping it all with a mixture of almonds, parm, and bright lemon zest.
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  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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ingredients
Roasted Broccoli & Radish Salad with Salsa Verde & Parmesan
Title
  • 1 lb Broccoli
  • 1 Lemon
  • 3 oz Radishes
  • ⅓ cup Salsa Verde
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Pickled Peppadew Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter the radishes lengthwise. Roughly chop the peppers. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Halve the lemon crosswise; remove the seeds. In a bowl, combine the lemon zest, cheese, and almonds

2 Roast the vegetables & serve your dish

Place the broccoli florets and quartered radishes on a sheet pan. Drizzle with olive oil; season with salt, pepper, and as much of the red pepper flakes as you’d like. Add the lemon halves, cut side down, to the sheet pan. Roast 14 to 16 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer the roasted vegetables to a large bowl. Add the salsa verde, chopped peppers, and the juice of 1 roasted lemon half. Serve the finished vegetables garnished with the almond-cheese mixture. Serve the remaining roasted lemon half on the side, if you’d like. Enjoy!

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1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter the radishes lengthwise. Roughly chop the peppers. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Halve the lemon crosswise; remove the seeds. In a bowl, combine the lemon zest, cheese, and almonds

2 Roast the vegetables & serve your dish

Place the broccoli florets and quartered radishes on a sheet pan. Drizzle with olive oil; season with salt, pepper, and as much of the red pepper flakes as you’d like. Add the lemon halves, cut side down, to the sheet pan. Roast 14 to 16 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer the roasted vegetables to a large bowl. Add the salsa verde, chopped peppers, and the juice of 1 roasted lemon half. Serve the finished vegetables garnished with the almond-cheese mixture. Serve the remaining roasted lemon half on the side, if you’d like. Enjoy!

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