Charred Broccoli With Pomegranate & Candied Pecans

A Union Square Café favorite and a guaranteed crowd-pleaser for Thanksgiving.

By Lena Ciardullo

Charred broccoli gets a vivid upgrade here, with sweet pomegranate, cooling mint, and a creamy yogurt base that ties everything together. It’s colorful, unexpected, and a clever way to add contrast to a holiday spread.

Serves: 4
Prep and cook time: about 25 minutes

Ingredients

For the broccoli

·       1 lb fresh broccoli, cut into large florets

·       ¼ cup olive oil, divided

·       2 tsp kosher salt, divided

·       1 Tbsp black garlic purée (or substitute miso paste with a splash of balsamic vinegar)

·       1½ Tbsp hot water

·       1½ Tbsp balsamic vinegar

·       1½ Tbsp white balsamic vinegar

For the yogurt base

·       1½ tsp pomegranate molasses

·       1 cup plain whole-milk Greek yogurt

·       1 Tbsp grated lemon zest (from about 2 lemons)

·       ¼ tsp freshly ground black pepper

For topping

·       ¼ cup candied pecans, roughly chopped

·       ½ cup pomegranate arils (from 1 medium fruit)

·       1 Tbsp fresh mint, torn — plus extra for garnish

·       1 small jalapeño, thinly sliced

 Method

1. Roast the broccoli
Heat the oven to 450°F.
Toss the broccoli with 3 Tbsp olive oil and ¾ tsp salt on a large baking sheet. Roast for about 20 minutes, turning once, until the edges are dark and crisp but the stems are still tender.

2. Make the dressing base
In a small bowl, whisk together the black garlic purée, hot water, and both vinegars until smooth. Let it sit for about 10 minutes so the flavors deepen, then stir in the pomegranate molasses.

3. Prepare the yogurt
In a medium bowl, whisk the yogurt with the lemon zest, remaining salt, and black pepper. Slowly add 2 Tbsp of the garlic–molasses mixture and whisk until silky and well combined.

4. Assemble the dish
Spoon the yogurt onto a large platter and spread it in a thick layer. Arrange the roasted broccoli over the top, then scatter on the candied pecans, pomegranate, mint, and jalapeño. Drizzle with a little more of the dressing.

5. Finish and serve
Garnish with extra mint or lemon zest if you like. Serve right away, with any remaining dressing on the side.