Trim ends away from broccolini, then divide lengthwise in halves or quarters.
Cut lemon in half lengthwise, then slice into small wedges.
Peel shallots, then quarter lengthwise.
Transfer broccolini, lemon and shallots to a large bowl and drizzle with olive oil. Sprinkle with chili flakes then toss and spill onto a large baking sheet, spreading everything out evenly.
Transfer to oven and bake for 14-15 minutes, or until the shallots caramelize and the tips of the broccolini get slightly crispy.
To serve: Stir butter together with lemon juice. Brush on to veggies and lemon. Add a sprinkle of kosher salt, black pepper and balsamic vinegar, if using. Serve immediately.
Oven-Roasted Broccolini
Ingredients
For the broccolini:
3 bunches broccolini, about 1½ pounds
4 shallots
1 lemon
3 tablespoons olive oil
½ teaspoon chili flakes
For the lemon butter:
2 tablespoons butter, melted
juice from ½ a lemon
To serve:
sprinkle of kosher salt
sprinkle of black pepper
drizzle of balsamic vinegar (optional)
Directions
Heat oven to 425°F.
Trim ends away from broccolini, then divide lengthwise in halves or quarters.
Cut lemon in half lengthwise, then slice into small wedges.
Peel shallots, then quarter lengthwise.
Transfer broccolini, lemon and shallots to a large bowl and drizzle with olive oil. Sprinkle with chili flakes then toss and spill onto a large baking sheet, spreading everything out evenly.
Transfer to oven and bake for 14-15 minutes, or until the shallots caramelize and the tips of the broccolini get slightly crispy.
To serve: Stir butter together with lemon juice. Brush on to veggies and lemon. Add a sprinkle of kosher salt, black pepper and balsamic vinegar, if using. Serve immediately.
Oven-Roasted Broccolini
5 / 5. 1
Fresh broccolini roasted with lemon wedges and shallots, then finished with a tangy lemon butter…
Need a tasty, healthy side dish recipe? Try this OVEN-ROASTED BROCCOLINI!
Eating more fresh veggies is always a good idea, so we’ve developed this recipe with flexibility in mind. This easy side dish can be enjoyed on its own, partnered with other vegetarian sides, or accompanying a favourite main course. Perfect for weeknight meal plans, we know you’ll love this OVEN-ROASTED BROCCOLINI, so try it, stat!
Here’s why this broccolini recipe works:
Broccolini is a healthy green cruciferous vegetable that is low in calories and high in fibre.
You’ll only need a few key ingredients to make it.
The entire dish only takes about 20 minutes to make.
You can enjoy it either fresh from the oven or chilled.
Hungry for healthy? Here’s how to make OVEN-ROASTED BROCCOLINI.
INGREDIENTS
Nine ingredients total; olive oil and butter, three seasonings, and finally broccolini, lemon wedges, fresh lemon juice and shallots. So, what’s the takeaway? When you head to your local supermarket, you’ll probably only need to pick up the broccolini, lemons and shallots, then you’re good to go. Nice!
BROCCOLINI
But wait, there’s more! We already told you how fresh BROCCOLINI is low in calories and high in fibre, but how about some additional nutrition facts? This stellar green veggie was first developed in Japan in 1993 and is a hybrid of broccoli and gai lan, a vegetable common in Asian cuisine. Sometimes referred to as “baby broccoli”, broccolini has smaller florets than broccoli and long, tender stems. The taste profile is slightly peppery and sweet, and it’s loaded with vitamins A, D, calcium and magnesium. Preparing it for this recipe couldn’t be simpler; trim away the very end of the stalk. That’s it, have at it!
ONE BOWL
We crafted this recipe to keep the vegetables as fresh tasting as possible. We skipped blanching the broccolini, deciding instead to roast it raw until tender-crisp. We also opted for shallots instead of garlic, eliminating further prep. Shallots are more delicate so they can be added raw too, and the way they caramelize and soften during the 15-minute bake time adds a wonderful flavour and texture.
For best results, follow our lead and toss the veggies with the seasoning and oil before spilling them onto the baking tray for the oven-roasting portion of the program. Super easy!
SHEET PAN SIDE DISH
Making a side dish in this fashion is tried and true, consistently perfect every time. After making it, be sure to come back to WATC and check out our delicious SHEET PAN TOMATOES AND PEPPERS and this easy BROCCOLI AND CHICKPEA SHEET PAN. If you’re more game for a main, our CHICKEN PICCATA is out of this world!
LEMON BUTTER
Adding a brush of lemon juice mixed with melted butter is the final step to the recipe. Give the dish a brush as soon as it comes out of the oven, then marvel at the way the lemon brightens all the flavours. I also add a tiny drizzle of aged balsamic vinegar too, just for a tiny hit of sweetness. If dairy and sweet things are a no-no for you, fear not – the squeeze of lemon is still a great finish.
Please remember to PIN this recipe on a favourite Pinterest salad or vegetarian recipe board. We’d also love it if you’d SHARE this post with friends. We appreciate seeing pics whenever you make our recipes, so use #weekendatthecottage when you post your photos on Facebook and Instagram. Thanks for sharing with the world!
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Ingredients
For the broccolini:
3 bunches broccolini, about 1½ pounds
4 shallots
1 lemon
3 tablespoons olive oil
½ teaspoon chili flakes
For the lemon butter:
2 tablespoons butter, melted
juice from ½ a lemon
To serve:
sprinkle of kosher salt
sprinkle of black pepper
drizzle of balsamic vinegar (optional)
Directions
Heat oven to 425°F.
Trim ends away from broccolini, then divide lengthwise in halves or quarters.
Cut lemon in half lengthwise, then slice into small wedges.
Peel shallots, then quarter lengthwise.
Transfer broccolini, lemon and shallots to a large bowl and drizzle with olive oil. Sprinkle with chili flakes then toss and spill onto a large baking sheet, spreading everything out evenly.
Transfer to oven and bake for 14-15 minutes, or until the shallots caramelize and the tips of the broccolini get slightly crispy.
To serve: Stir butter together with lemon juice. Brush on to veggies and lemon. Add a sprinkle of kosher salt, black pepper and balsamic vinegar, if using. Serve immediately.
