Broccoli With Fried Shallots and Olives Recipe (2024)

It doesn't seem that the broccoli would be cooked after just 1 to 3 minutes - is there something missing from the recipe? Also - if the broccoli is cooked a day ahead - wouldn't you want to drop it into an ice water bath to set the color?

Add some farfale, extra olives and more oil, it makes a good veggie pasta!

This was excellent. The sherry vinegar adds a lot - don’t skip it. The shallots are luscious. But - and I realize I am wading into dangerous territory here - it’s not right for Thanksgiving. The flavors are complex and subtle, and gravy or cranberry sauce oozing into it would not be delicious. My husband said it best - if you are pro-salad on the Thanksgiving plate (I am decidedly not), it might work for you.

You do in fact have to watch the smoke point when you are frying the shallots - made this tonight as a test run for Thanksgiving and had to constantly change the flame on the oil to prevent smoking. It was delicious though! Broccoli was quite tender after 3 minutes - so that isn’t a concern either.

I used some roasted Brussel sprouts and blanched green beans instead of the broccoli, and left out the olives. Still delicious.

If you use a bamboo steamer to cook the broccoli, it cuts the cooking time in half and your broccoli doesn’t get too soft and mushy.

I dusted the shallots with a little flour before frying and that made for a nice crispy texture. I also roasted the broccoli and it was delicious. I will definitely make this again.

If you add in some chicken breast, it makes it a full meal!

This is delicious. Sliced almonds are a great addition!

Add some mushrooms and chickpeas to the oil along with olives and you have a full meal! This was absolutely delicious!

i just don't know what went wrong - the flavors didn't come together and it was arguably one of the most disappointing recipes on the NYT site for me - and I've been through hundreds. others seemed to have more success,but, alas, not I.

Simple, easy, delicious. I steamed the broccoli, starting after the first batch of shallots, that was almost perfect timing, the hot oil does warm up the broccoli if it sits too long. Sherry vinegar really boosts the wow factor. I love all the comments for making it a meal- I’ll try those ideas, but could actually just eat this broccoli for dinner!

Add some mushrooms and chickpeas to the oil along with olives and you have a full meal! This was absolutely delicious!

Fried shallots are so delicious. Loved this dish, though it took a long time to fry all if the shallots and I only had one shallot. Not too hard to prep the rest of the veggies while the shallots are cooking, but I may make this again only if someone else is taking care of the rest of the meal.

I used castelvetrano olives and added some small steamed sliced red potatoes, fried them in the same oil as the garlic, olives and shallots. This is a repeat! and yes the sherry vinegar was a good add on.

Microwave shallots - save oil for last steps.

Made this using 1 t vinegar and twice the olives. Will probably add even more olives and shallots next time. A very nice dish but a lot of work for flavor that did not stand out on the christmas plate - though it was very visually appealling. I'll keep the recipe but serve with some grilled fish or steak next time. I'd recommend cutting the broccoli the day before but cooking it in advance really doesn't save you any time - reheating takes just as long as boiling (don't forget salt water)

This is delicious. Sliced almonds are a great addition!

Totally loved this! I found the flavors to be umami rich and complex. I made a half recipe, roasting a half pound of cut up broccoli lightly tossed with olive oil and sprinkled with a half teaspoon of kosher salt at 450 F for around 15 minutes. I dusted the shallot slices with flour prior to frying. I also agree the sherry vinegar is essential.

This was a hit with my teen sons! Shallots should be fried, floating a bit in the oil. I used a smaller pot to make the shallots and garlic oil so the shallots would fry instead of caramelize. Awesome without olives, too! I could eat a plateful of just the fried shallots.

I dusted the shallots with a little flour before frying and that made for a nice crispy texture. I also roasted the broccoli and it was delicious. I will definitely make this again.

First time I made this, and it was good...I will make it again, roasting the broccoli for more flavor.

Might have been my prep, but the shallots were a bit bitter and overall the combo of flavors didn’t do it for me.

The picture of this recipe really made me want to make this. It was a lot of effort for a broccoli dish that was okay, but it sure looked pretty. I had a hard time with getting the shallots to caramelize evenly. I steamed my broccoli but otherwise followed the recipe.

If you add in some chicken breast, it makes it a full meal!