Festive Purple Sprouting Broccoli Roast

Festive Purple Sprouting Broccoli Roast

Despite its clumsy name, the distinctive slender stalks of purple sprouting broccoli makes an elegant addition to winter dishes, providing a beautiful splash of rich colour and great taste.

This recipe from Gill Meller roasts the broccoli in a luxurious mix of double cream, white wine, garlic and anchovies.


  • Half a kilo of purple sprouting broccoli
  • Splash of olive oil
  • A splash of white wine
  • 400ml double cream
  • 4 cloves of garlic
  • 2 dried chillies
  • 6-8 anchovy fillets
  • 2 sprigs or rosemary
  • 100g parmesan


Peel and slice the garlic (you want fairly thin slivers). Deseed and chop the chillies.

Set a medium sized heavy based pan over a medium heat.

Heat the olive oil. Throw in the garlic, chilli, rosemary and anchovies.

Fry until the garlic takes on a little colour – a golden tinge around its edges.

Add the wine , boil for a few seconds and add the cream.

Bring to a simmer and turn the heat down. Reduce this sauce until thick enough to coat the back of a spoon.

Trim, wash and blanch the purple sprouting broccoli in boiling water for 1 minute before straining through a colander. Allow to steam dry.

Lay the broccoli in an oven proof dish, pour or spoon over the cream sauce and finally scatter over the parmesan.

Bake in a pre-heated (190°C) oven for 10-12 minutes until golden and bubbling.