Imagine a dish that transforms ordinary vegetables into a culinary masterpiece that will make your taste buds dance with joy! This Roasted Broccoli Green Bean Salad with Burrata and Lemon is not just another side dish – it's a gourmet experience that combines the smoky char of perfectly roasted vegetables, the creamy decadence of burrata, and the bright, zesty punch of fresh lemon. Perfect for those looking to elevate their meal from mundane to magnificent, this recipe promises to be your new go-to dish that will impress both family and dinner guests alike.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head of broccoli, cut into florets
- 200g green beans, trimmed
- 200g burrata cheese
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash the broccoli and green beans thoroughly under cold running water. Pat them dry completely with clean kitchen towels to ensure proper roasting.
- Cut the broccoli into uniform, bite-sized florets, ensuring they are roughly the same size for even roasting. Trim the ends of the green beans and cut them into 2-inch lengths.
- In a large mixing bowl, toss the broccoli florets and green beans with olive oil, salt, and freshly ground black pepper. Ensure all vegetables are evenly coated with the seasoning.
- Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows them to roast and caramelize instead of steaming.
- Place the baking sheet in the preheated oven and roast for 15-20 minutes, turning the vegetables halfway through cooking. Look for slightly charred edges and a tender-crisp texture.
- While the vegetables are roasting, zest the entire lemon and then squeeze its juice into a small bowl. Set aside for dressing the salad.
- Once the vegetables are roasted, remove them from the oven and let cool for 5 minutes to prevent wilting the burrata.
- Transfer the roasted vegetables to a serving platter. Tear the burrata cheese into rough pieces and distribute over the warm vegetables.
- Drizzle the lemon juice and sprinkle the lemon zest over the salad. Add a final seasoning of salt and pepper if needed.
- Garnish with fresh basil leaves, torn or roughly chopped, to add a bright, aromatic finish to the dish.
- Serve immediately while the vegetables are still warm and the burrata is soft and creamy. Enjoy as a side dish or light main course.
Tips
- Moisture is the enemy of roasting: Always ensure your vegetables are completely dry before roasting to achieve that perfect caramelization.
- Don't overcrowd the baking sheet - give your vegetables breathing room! This ensures they roast, not steam.
- Use a high-quality olive oil and fresh lemon for the best flavor profile.
- For the most luxurious texture, tear the burrata by hand rather than cutting it, which helps maintain its creamy, delicate structure.
- Serve immediately after assembling to enjoy the contrast between warm roasted vegetables and cool, creamy burrata.
- Feel free to experiment with additional herbs like thyme or oregano for extra flavor complexity.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 15g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 50mg
