ROASTED BROCCOLI SALAD RECIPES

Steps:

• Bring vinegar, 11/2 tsp. salt, sugar, and 3/4 cup water to a boil in a medium saucepan over high. Cook, stirring occasionally, until sugar is dissolved, about 2 minutes. Place onions in a heat-safe glass measuring cup. Pour hot vinegar mixture over onions, pressing onions down into mixture to be sure they are fully submerged. Let mixture cool to room temperature, about 2 hours. Transfer mixture to the refrigerator and chill, covered, overnight or up to 2 weeks.
• Place a rimmed baking sheet in oven. Preheat oven to 450°F with baking sheet in oven. Toss broccoli with 1 Tbsp. olive oil and 1/2 tsp. salt in a medium bowl. When oven is up to temperature, place broccoli in a single layer on hot baking sheet. Roast broccoli in preheated oven 12 minutes, or until tender and slightly browned. Let cool completely, about 20 minutes. Whisk together mayo, honey, dijon, remaining tablespoon olive oil, remaining 1/4 teaspoon salt, and 2 tablespoons pickled onion liquid in a small bowl. Toss broccoli with apple, fennel, fennel fronds, pecans, bacon, 1/2 cup pickled onions, and dressing.

Steps:

• Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
• Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
• Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.