Riverford Wicked Leeks
Roasted broccoli with capers and black olives recipe image

Print Roasted broccoli with capers and black olives

Roasting is a good way to bring out broccoli's delicate taste and give it a bit more of a bite. This vegetarian recipe goes very well with fish and tomato based dishes.


  • 350g Calabrese (broccoli), broken into florets, stalks cut into thick batons
  • 1 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • ½ red chilli, deseeded & finely chopped
  • ½ tbsp sesame seeds (optional)
  • 2 tbsp soy sauce
  • 1 tbsp capers
  • Handful black olives, pitted
  • 2 spring onions, sliced
  • 2 red peppers, sliced & roasted


  1. Preheat oven to 200°C/Gas 6. Toss the broccoli in the oil, season and spread it out on a baking tray and roast in the oven for 10 minutes.
  2. Add the garlic, chilli and sesame seeds, if using, and mix through. Return to the oven for 5 minutes.
  3. Remove from the oven, sprinkle immediately with the soy sauce and toss with the capers, olives, spring onions and red peppers.
want to cook with fresh ingredients? try one of our award winning veg boxes