Broccoli is kind of like the muzak of the vegetable world. Unoriginal, run-of-the-mill, bland.
Or so I thought.
Roasting broccoli transforms it into something sublime: crispy on the outside, creamy on the inside, and drizzled with an umami bomb of brown butter, capers, and fish sauce. Yes, fish sauce. It’s the not-so-secret ingredient that’ll have you wishing you doubled this recipe.
Sorry I ever doubted you, broccoli. Let’s be friends again?
1 pound broccoli, cut into florets
1 red onion, cut into 1-inch wedges
2 teaspoons olive oil
2 teaspoons unsalted butter
1 tablespoon capers
1 teaspoon fish sauce
1. Preheat the oven to 450F degrees. On a rimmed baking sheet, toss the broccoli and red onion with the olive oil. Spread in an even layer and season with salt and pepper. Bake until the broccoli is just tender and browned, about 20 minutes. Transfer to a platter.
2. Meanwhile, in a small skillet, melt the butter. Cook over medium heat, stirring occasionally, until the butter browns and smells nutty, about 5 minutes. Remove the skillet from the heat, and stir in the capers and fish sauce. Drizzle the brown butter sauce over the broccoli and serve.