Roasted Broccoli with Spicy Chile Garlic Oil

In a typical year, the organic produce from our Market Garden would be used in our seasonal restaurant, our Farm Cart, and catering our onsite professional learning workshops for educators. This year, it is being sold through our Farm Store and incorporated into delicious pre-packaged meals for curbside pickup for our local community to enjoy.  

This season, a portion of my Shelburne Farms work hours were reassigned to supporting the Inn Kitchen in their work to create these meals. I look forward to my days working in the Inn kitchen. I’m deepening my connection to and understanding of our food system while working alongside professional chefs. Recently, Chef John Patterson introduced a new dish to the prepared foods menu, Spicy Roasted Broccoli. We roasted the tender Market Garden broccoli florets and tossed them with the sauce: the slightly charred broccoli coupled with the chile garlic oil is PERFECT. 

Try for yourself! Roasting broccoli is a simple preparation — you can even do it in a toaster oven if you don’t want to fire up your oven in the summer heat! Just toss with as much of the chili sauce you'd like (it isn't too spicy!), and enjoy!

Broccoli is a cruciferous vegetable, alongside kale, cauliflower, brussel sprouts, bok choy, cabbage, collard greens and kohlrabi. It’s packed with fiber, iron, vitamin C, vitamin D, and antioxidants. Cruciferous vegetables also support our body’s detoxification system.  

Chef John Patterson’s Life Changing Chile Garlic Oil 

Once cooled, this oil will hold refrigerated in an airtight container for up to two weeks.

Ingredients

• 1/2 C garlic, minced
• 1/4 C Sambal Oelek Chile Paste
• 1/2 C minced flat leaf parsley
• 2 C extra virgin olive oil

Directions

1. In a heavy bottom saucepan, heat olive oil slowly to 275°F. Olive oil has a low smoke point, so be careful to not use high heat.
2. Once oil is hot, turn the heat down to medium, and carefully add the minced garlic. Stir continuously until the garlic turns golden in color. Once golden, add chile paste and continue stirring for another two minutes. Keep stirring, or the chile paste will fall to the bottom of the pan and burn.  
3. After two minutes, add the minced parsley. Turn the heat off, and continue stirring for another two minutes to ensure that all of the parsley is cooked evenly.
4. Carefully transfer chile oil to a larger sauce pan to cool. It’s important that the cooking process is stopped, or the garlic tends to burn and turn bitter. Once cool, the oil is easier to transfer to a container for storing in the fridge.