roasted cauliflower and broccoli with salsa verde

Recipe from New York Times

INGREDIENTS

¾ cup whole shelled almonds

1 large head broccoli, cut into florets

1 large head cauliflower, cut into florets

10 tablespoons extra virgin olive oil, divided

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 shallot, minced

2 tablespoons red wine vinegar

Juice of ½ lemon

1 cup coarsely chopped Italian parsley leaves

DIRECTIONS

Heat oven to 350 degrees. Spread almonds on a baking sheet and toast until brown and fragrant (8-10 minutes). When almonds have cooled, chop coarsely.

Meanwhile, in a large bowl, toss broccoli and cauliflower with 4 tablespoons olive oil, salt and pepper. Spread on baking sheet(s) and roast until tender, 20-30 minutes.

In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in lemon juice, remaining 6 tablespoons olive oil, and salt and pepper to taste. Stir in almonds and parsley.

Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon if needed. Serve warm or at room temperature.