Coriander-Roasted Broccoli

Joseph “JJ” Johnson, the chef at The Cecil in Manhattan’s Harlem neighborhood, likes roasting broccoli, but he gives it his own spin by adding a fragrant and delicious oil spiced with coriander, cumin and garlic.

  • Active:
  • Total Time:
  • Servings: 4

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  • 2 garlic cloves

  • 1 tablespoon cumin seeds

  • 2 teaspoons coriander seeds

  • Kosher salt

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 2 heads of broccoli 
(1 3/4 pounds), sliced lengthwise through the stems 1/4-inch thick

How to make this recipe

  1. Preheat the oven to 450°. In 
a mini food processor, combine the garlic, cumin, coriander, 
1 teaspoon of salt and 1/4 cup of the olive oil; puree until smooth.

  2. Arrange the broccoli on 
2 large rimmed baking sheets. Drizzle with the remaining 
2 tablespoons of olive oil, season with salt and toss to coat. Roast for 5 minutes. Spoon the coriander oil over the broccoli, toss and roast for about 10 minutes longer, until just tender, shifting the baking sheets halfway through. Serve hot.

Make Ahead

The coriander oil can be refrigerated for 3 days.

Contributed By Photo © Abby Hocking Published December 2016

1093936 recipes/coriander-roasted-broccoli 2016-11-07T14:36:33+00:00 Joseph Johnson december-2016 recipes,coriander-roasted-broccoli 1093936

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