Lena Ciardullo’s Charred Broccoli with Pomegranate and Pecans Recipe

Lena Ciardullo’s Charred Broccoli with Pomegranate and Pecans Recipe

One legendary New York City restaurant has the perfect side to break through all the classic Thanksgiving dishes.

“There is a lot of nap-inducing energy on Thanksgiving. The tangy pops and crunches from all the goodies mixed in — pomegranate seeds, pecans, sliced jalapeños, torn mint and creamy yogurt —come together in a really nice way and help ensure people don’t get palate fatigue,” says Lena Ciardullo , the executive chef at Union Square Cafe .

Plus, on the side of the host, the dish is a Turkey Day champ, too. "This dish is an easy one to prep ahead," she says. "Having the broccoli already roasted also works because the dish eats just as well room temperature as it does hot. It's just a matter of tossing and serving when the time comes."