Roasted Broccoli

Ingredients

• 3 lb broccoli florets
• 3 tbsp olive oil
• 2 tsp minced fresh garlic
• 2 tsp freshly ground pepper
• 3/4 tsp kosher salt
• 3/4 cup shelled unsalted pistachios
• 1 c white vinegar
• 3/4 cup golden raisins
• 1/2 cup thinly sliced shallots
• 1/2 cup water
• 2 tbsp mustard seeds

Preparation

1. Preheat oven to 450°. Place 2 baking sheets in oven as it preheats.
2. Bring a large pot filled with water to a boil.  Add broccoli to boiling water, return to a boil and cook 2 minutes.  Drain; plunge into a bowl of ice water.  Drain well; pat dry.  Combine broccoli, oil, garlic, pepper and salt in a bowl; toss to coat.  Arrange broccoli mixture in a single layer on prepared baking sheets.  Bake at 450° for 10 minutes or until edges begin to brown.  Turn broiler to high but do not remove pans from oven.  Broil 5 minutes or until browned in spots, rotating pans and stirring once after 3 minutes.
3. Heat a medium skillet over medium heat.  Add pistachios; sauté 4 minutes or until toasted.  Cool slightly, coarsely chop.
4. Bring vinegar and remaining ingredients to a boil in a small saucepan over medium-high heat.  Cook 2 minutes; drain.  Place roasted broccoli on a serving platter and sprinkle with pistachios and raisin mixture.