Crisp Broccoli with Salsa Verde | CookOS

Crisp Broccoli with Salsa Verde

Name: Crisp Broccoli with Salsa Verde
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb broccoli florets; 2 tsp vegetable oil; ½ tsp kosher salt; ½ tsp ground black pepper; 1 cup parsley; 4 scallions, cut into 1-inch pieces; ¼ cup olive oil; 1 tbsp capers; 1 lemon, zested

Crisp Broccoli with Salsa Verde is a simple Italian side that pairs roasted broccoli florets with a zesty parsley-caper sauce. The salsa verde is spread on the platter first to keep the broccoli texture intact.

🌍Italian 🥗Vegetarian 🏷️Air fry 🏷️Sides 🏷️Broccoli 🏷️Salsa verde Parsley

About·Privacy·Terms

🏷️

Total

15 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb broccoli florets
2 tsp vegetable oil
½ tsp kosher salt
½ tsp ground black pepper
1 cup parsley
4 scallions, cut into 1-inch pieces
¼ cup olive oil
1 tbsp capers
1 lemon, zested

9 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, toss together broccoli florets, 2 tsp vegetable oil, ½ tsp kosher salt, and ½ tsp ground black pepper. Divide broccoli between 2 Suvie air fry baskets and place in Suvie, ensuring the roasting racks are in place underneath to catch any drips.
2
Input settings and cook now or schedule. Bottom Zone: Air Fry at 400°F for 15 minutes. Top Zone: Air Fry at 400°F for 15 minutes.
3
Meanwhile, place parsley, scallions, and capers into the bowl of a food processor. Pulse 8-10 times until chopped, scraping down the bowl as needed. With the motor running, slowly stream in ¼ cup olive oil until combined, about 20 seconds until a rough paste forms. Add the lemon zest and pulse a couple times to incorporate.
4
Spread salsa verde over the bottom of a serving platter. Remove broccoli from Suvie, scatter over the salsa verde, and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat broccoli florets completely dry before tossing with oil to maximize crispness during roasting.
Spread salsa verde on the platter bottom while broccoli is still warm so the sauce doesn't harden, then arrange broccoli on top.
Mince capers finely so their briny flavor distributes evenly throughout the sauce without overpowering it.
Zest the lemon before cutting and juicing it; freshly zested lemon adds more aromatic brightness than jarred zest.

Substitutions

Parsley → Basil or a blend of basil and mint (shifts to a more Mediterranean profile)
Capers → Brined green olives, finely chopped (similar briny bite with different flavor)
Scallions → Shallots, minced (milder onion flavor, less color)
Olive oil → Avocado oil (neutral taste, same richness)

Storage & make-ahead

Serve the broccoli and salsa verde fresh. Leftover roasted broccoli keeps refrigerated for 3 days; reheat at 375°F for 5 minutes and dress with fresh salsa verde.

Common Questions

Why spread the salsa verde on the platter instead of on top of the broccoli?

Spreading the sauce on the platter first prevents the broccoli from steaming and losing its crisp texture. Diners can still combine them on their plate.

Can I make the salsa verde ahead of time?

Yes. Prepare the salsa verde up to 1 day ahead and store it in an airtight container in the refrigerator. Roast the broccoli fresh just before serving.

What oil should I use to roast the broccoli?

The recipe calls for vegetable oil, but you can use canola, avocado, or light olive oil. Reserve extra virgin olive oil for the salsa verde where its flavor shines.

How do I know when the broccoli is done roasting?

The florets should be tender when pierced with a fork and the edges should be lightly browned and crispy, typically 12–15 minutes at a high temperature.