broccolini recipe

This light and fresh recipe is my favorite way to enjoy brocolini! It&#39;s tossed with a sweet and tangy Maple Djion dressing and bursting with flavor thanks to some added lemon zest, chewy dried apricots, and crunchy sliced almonds.

Roasted Broccolini Salad with Lemon, Apricots, and Kale

broccolini

olive oil

kale

lemon

tsp kosher salt

tsp black pepper

apricots

red onion

almonds

raw cashews

tbsp Djion mustard

tbsp apple cider vinegar

maple syrup

tsp smoked paprika

water

If you have time to soak the cashews in the water overnight, that&#39;s great. If not, cover the cashews with boiling hot water and let sit for 20-30 minutes. Once softened, drain the water and add the cashews to a blender with the Djion mustard, apple cider vinegar,water,  maple, and smoked paprika. Blend until smooth and then season with salt and pepper to taste. Set aside until ready to use.

Make the Dressing

Preaheat the oven to 375 degrees.Chop the broccolini into bite sized pieces and place on a large cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes or until softened and charred around the edges.

Roast the Broccolini

While the broccolini is roasting, zest the lemon and set the zest aside. Then de-stem and chop the kale into small pieces. I like to cut the kale into thin ribbons. Transfer the kale to a large mixing bowl and add the juice of the lemon you just zested on top along with a and a pinch of salt. Massage for 1 minute until the kale turns bright green and softens slightly. Next add the onions, apricots, sliced almonds, and warm roasted broccolini. Toss with the 1/3 of the Smokey Maple Mustard Dressing and divide between four plates. Drizzle with the remaining dressing and sprinkle with lemon zest. I like to add a little black pepper on top too! Enjoy!

Make the Salad

Turn the heat up on your lamb dish with the addition of anchovy and chilli butter.

Lamb tagliata with broccolini and anchovy and chilli butter

(60 milliliters) Australian olive oil

lamb backstrap

garlic cloves, roughly chopped

red chilli, thinly sliced

anchovy

broccolini, slice lengthways

flat-leaf parsley, leaves picked

unsalted butter

rosemary sprig, leaves

tsp dried chilli flakes

Move over 2-minute noodles, this beef and udon dish will make your evening.

Sesame beef with gochujang udon noodles recipe

skirt beef steak

tsp sesame oil

udon noodles

unsalted butter, chopped

mixed Asian mushrooms, sliced

gochujang (Korean fermented chilli paste)

tomato sauce

baby spinach leaves

broccolini,

nori & toasted sesame seeds, to serve

Tender broccolini, butter, fresh garlic, and lemon combine in this Easy Sauteed Garlic Broccolini.

Easy Sauteed Garlic Broccolini

butter

salt, (or to taste)

black pepper, (or to taste)

garlic, (chopped

chopped fresh parsley, (for garnish)

Lemon zest, (for garnish)

Lemon wedges, (for serving)

Rinse and pat dry the broccolini.

Cut off the bottom third of the broccolini and discard. Set broccolini aside.

Melt butter in a skillet set over medium-high heat.

Once butter is heated, add broccolini to the butter and saute for 5 to 6 minutes, or until bright green and stems are lightly browned. Stir occasionally.

Season broccolini with salt and pepper.

Stir in garlic and toss around to coat.

Add water to the skillet; cover and cook for 1-½ to 2 minutes, or until broccolini is crisp-tender.

Transfer broccolini to a plate.

Garnish with parsley and lemon zest; serve with lemon wedges.

This easy sautéed broccolini recipe is a perfect weeknight side dish! It&#39;s ready in minutes, and it&#39;s deliciously seasoned with garlic, red pepper flakes, and lemon.

Sautéed Broccolini

garlic (thinly sliced)

red pepper flakes

broccolini (trimmed, halved lengthwise if thick (about 6 ounces))

sea salt (plus more to taste)

lemon juice

Heat the olive oil in a large lidded skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, then add the broccolini and salt and toss.

Cook, tossing occasionally, for 2 minutes. Add the water, cover, reduce the heat, and cook for 3 to 5 minutes, tossing occasionally, or until tender and bright green.

Remove from the heat, toss with the lemon juice, and season to taste.

This one-pan wonder will be the only weeknight dinner you want to make from now.

Honey and miso baked salmon with broccolini and coriander recipe

tbs sesame oil

(15 grams) ginger, finely grated

garlic cloves, finely chopped

white (shiro) miso

tbs cooking sake

(500 milliliters) Massel Vegetable Liquid Stock

broccolini, trimmed (thick stalks halved lengthwise)

x salmon

coriander,

red chilli, finely chopped

tsp each white and black sesame seeds

white rice,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6314759551112&=domain=del

5348771529001-6314759551112

A quick and tasty method for broccolette, broccolini or baby broccoli. Quickly blanched and sautéed with garlic, lemon and an Aleppo chili infused oil. Vegan, keto, and gluten-free.

Sautéed Broccolette with Garlic, Lemon and Aleppo Chili

broccolette

sea salt

olive oil (for cooking)

lemon (juiced)

garlic (peeled)

pc lemon (zested)

½ tsp Aleppo chili (or ¼ tsp regular chili flakes)

Cut a small amount off the end of the broccolette. Trim the big stalks in half along the stem.

Blanche

Blanch the broccolette for 1 minute in a large pot of boiling salted water. Allow to dry on a plate with paper towel.

Make the oil

Make the infused oil by Microplaning a clove of garlic and a zest of a lemon into the olive oil. Add the chili and mix.

Sauté

Sauté the broccolette in a hot pan with a tsp of olive oil. Don&#039;t let the olive oil burn, but make sure that the oil is hot before you add the broccolette. Cook for about 1-2 minutes or until the broccolette is very hot.

Add the oil

Once the broccolette is hot, add about ⅔ of the infused oil and turn off the heat. Season with salt, lemon juice and toss around to mix well.

Serve

This easy broccolini recipe combines sautéing and steaming for perfectly tender-crisp broccolini every single time. Seasoned with garlic, lemon zest, and chili crisp, it's ready in minutes and pairs with almost any meal. Vegan and GF.

Easy Broccolini Recipe 

Salt and pepper

Optional- Chili Crisp

Prep the broccolini

Cut any thick stems in half lengthwise ( for faster, even cooking). 

Saute

. Heat the olive oil in large skillet over medium heat. Add the garlic and stir until fragrant and golden. Add the lemon zest, and stir for one minute. Add the broccolini, tossing to coat in the oil. Season with salt and pepper. Add the water, bring to a simmer, and cover tightly.

Steam

covered, until tender-crisp, roughly 4 minutes. The broccolini should be vibrant green, and the stems a little bendy.  Uncover and cook off any excess moisture. A little is OK. Taste for salt and adjust. 

Tip broccolini onto a platter, arranging the garlic and lemon zest over top. Spoon a little chili crisp over the broccolini and serve. 

Wow, what a simple yet delicious recipe !

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Top 8 broccolini recipe recipes from across the web

The most viewed broccolini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Broccolini Salad with Lemon...

Lamb tagliata with broccolini and a...

Sesame beef with gochujang udon noo...

Easy Sauteed Garlic Broccolini

Sautéed Broccolini

Honey and miso baked salmon with br...

Sautéed Broccolette with Garlic, Le...

Easy Broccolini Recipe

The most viewed broccolini recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine