Roasted Broccolini With Chili Lemon Crunch (Printable Version)
Crispy roasted broccolini with zesty chili-lemon breadcrumb topping for a vibrant side dish.
# Ingredient List:
→ Vegetables
01 - 1 lb broccolini, trimmed
02 - 2 tbsp olive oil
→ Crunch Topping
03 - 1 tbsp olive oil
04 - 1/2 cup panko breadcrumbs
05 - 1 small garlic clove, finely minced
06 - 1/2 tsp red pepper flakes
07 - Zest of 1 lemon
08 - 1/4 tsp fine sea salt
→ Finish
09 - Juice of 1/2 lemon
10 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss broccolini with 2 tbsp olive oil and a pinch of salt. Spread in a single layer on the prepared baking sheet.
03 - Roast for 15-18 minutes, turning once halfway through, until broccolini is tender and edges are slightly crisp.
04 - Heat 1 tbsp olive oil in a small skillet over medium heat. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant, stirring constantly.
05 - Add panko breadcrumbs and cook, stirring often, until golden and crisp, 2-3 minutes. Remove from heat, stir in lemon zest and 1/4 tsp salt. Transfer to a bowl.
06 - Arrange roasted broccolini on a serving platter. Squeeze over juice of 1/2 lemon and season with black pepper. Sprinkle generously with chili-lemon breadcrumb crunch. Serve immediately.
# Expert Advice:
01 -
- The crispy topping transforms ordinary broccolini into something you will actually crave
- It comes together in under 30 minutes with ingredients you probably already have
- The lemon and heat cut through rich main dishes perfectly
02 -
- The breadcrumb mixture can be made up to a day ahead and stored at room temperature
- Do not skip turning the broccolini halfway through or you will end up with uneven roasting
- The topping loses its crunch quickly so add it right before serving
03 -
- Buy broccolini with stems that are firm not limp or bendy
- Pat the broccolini dry before tossing with oil so it roasts instead of steams