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Photography, Jessica Emin

11th Mile’s Lemony Roasted Broccoli with Walnut Crema

Chef Peter Tompkin's sweet and savoury brassica recipe is a favourite of Fredericton foodies.


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11th Mile Broccoli

Servings 4


Walnut Crema

  • scant 1 cup walnut halves
  • 1/4 cup + 1 tbsp olive oil
  • 1/2 cup diced red onion
  • 1 tbsp red miso

Lemon Honey Vinaigrette

  • 1/2 cup lemon juice
  • 2 tbsp + 2 tsp liquid honey
  • 2 tbsp Dijon mustard
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1/4 tsp salt

Roasted Broccoli

  • 2 heads broccoli
  • 3 tbsp olive oil
  • 1/2 tsp salt


  • 2 radishes thinly sliced
  • 1 kohlrabi thinly sliced
  • 1/2 cup radish cress or baby arugula
  • 1 bunch salad turnips optional
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • pinch salt


Walnut Crema

  • In small pot of boiling water, cook walnuts for 10 minutes. Drain, reserving 1/4 cup of the cooking liquid.
  • Heat 1 tbsp of the oil in a small skillet over medium heat. Add red onion and cook, stirring regularly, until soft. Scrape into blender, add walnuts, 2 tbsp of the cooking liquid and red miso and purée until creamy, adding more of the liquid if necessary. With blender running, drizzle in the remaining 1/4 cup of oil until incorporated. Scrape into a bowl.

Lemon Honey Vinaigrette

  • In a bowl, combine vegetable oil and olive oil. In a clean blender or food processor, add lemon juice, honey and Dijon. With the motor running, slowly drizzle in oil mix and salt until incorporated.

Roasted Broccoli

  • Preheat oven to 450°F. Trim broccoli and cut into florets with 2 inches of stem. Divide between 2 baking sheets, and drizzle with oil and sprinkle with salt. Roast 1 sheet at a time until tender and slightly charred, about 10 to 15 minutes.
  • Divide and spread crema onto plates, then top with broccoli.
  • Meanwhile, make the garnish salad. Toss sliced vegetable garnishes with lemon juice, olive oil and salt. Divide and place atop broccoli.
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