by Louis Singh | dishalicious.com

Crispy & roasted is a good way to enjoy broccoli.  Crispy roasted broccoli with a warm dressing of fried capers, garlic & golden raisins is even better.

Though the flavors evoke Mediterranean, this recipe has us thinking about science.  Thank the Maillard reaction for the deliciousness of this recipe.  This complex chemical reaction is responsible for the outrageous aromas and flavors that occur when meat, vegetables and even bread are browned at high heats.

The roasted broccoli, the fried capers, and the toasted golden raisins all have their flavors elevated thanks to this reaction.  Try this recipe with your JBG broccoli and watch science in action!  Plus, the results are delicious.

You’ll need:

2 cups broccoli florets 2 tablespoons olive oil, plus more for roasting 1 tablespoon capers, drained and dried 1 tablespoon golden raisins 1 clove garlic, sliced thin parsley, minced salt & pepper breadcrumbs (optional)

Here’s how:

-Preheat the oven to 425°.  Drizzle the broccoli with a little olive oil and season with salt & pepper.  Roast in the oven until browned and tender, about 10-15 min.

-Meanwhile, warm two tablespoons of olive oil over medium-high in a small skillet or pot until hot.  When oil is just beginning to give off wisps of smoke, add the capers.  BE CAREFUL, they will pop and splatter as they fry.  Use a pot lid or oil splatter screen to protect yourself from the hot oil.

As the capers fry, they’ll blister and pop open.  Once fried, remove the capers with a slotted spoon and set aside on a plate lined with a paper towel to drain.

-While the oil is still warm, add the raisins to the pot and sautee until puffed and golden.  Add the garlic & parsley and stir well, then remove the pot from heat.  (Careful not to burn the garlic!)

-Remove the broccoli from the oven and transfer to a dish.  Dress with the warm caper & raisin dressing and top with toasted breadcrumbs, if using.

And that’s it.  Now you have the technique, play with it.  Use cauliflower instead of broccoli.  Add some in some sautéed leeks, or top it with toasted nuts.  Take this technique and make your own recipes.  Get cooking!

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