Roasted Broccolini with Preserved Lemon & Toasted Almonds
Berkeley BowlRoasted Broccolini with Preserved Lemon & Toasted Almonds
Ingredients
For the Roasted Broccolini
- 1 1/2 pounds broccolini, trimmed, tough ends removed
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
For the Preserved Lemon & Almond Garnish
- 1/2 preserved lemon, rind only, finely minced (about 1 tablespoon)
- 1/4 cup slivered almonds
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, for juicing
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the broccolini: Wash thoroughly and trim off the tough, woody ends. If the stalks are very thick, you can slice them lengthwise to ensure even cooking. In a large bowl, toss the broccolini with olive oil, sliced garlic, red pepper flakes, sea salt, and black pepper until well coated.
⏱️ 5 min
- 3
Spread the seasoned broccolini in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly charred at the edges. Keep an eye on the garlic to prevent burning.
⏱️ 15 min•🌡️ 400
- 4
While the broccolini roasts, prepare the garnish. In a small dry skillet over medium-low heat, toast the slivered almonds for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.
⏱️ 5 min
- 5
Once the broccolini is roasted, transfer it to a serving platter. Sprinkle with the minced preserved lemon, toasted slivered almonds, and fresh chopped parsley. Squeeze fresh lemon juice over the top for a bright finish.
⏱️ 5 min
- 6
Serve immediately as a vibrant and flavorful side dish. This dish pairs wonderfully with grilled fish, roasted chicken, or a hearty grain bowl.
Kitchen Tools
Nutrition Facts (per serving)
Berkeley BowlRoasted Broccolini with Preserved Lemon & Toasted Almonds
Ingredients
For the Roasted Broccolini
- 1 1/2 pounds broccolini, trimmed, tough ends removed
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
For the Preserved Lemon & Almond Garnish
- 1/2 preserved lemon, rind only, finely minced (about 1 tablespoon)
- 1/4 cup slivered almonds
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, for juicing
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the broccolini: Wash thoroughly and trim off the tough, woody ends. If the stalks are very thick, you can slice them lengthwise to ensure even cooking. In a large bowl, toss the broccolini with olive oil, sliced garlic, red pepper flakes, sea salt, and black pepper until well coated.
⏱️ 5 min - 3
Spread the seasoned broccolini in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly charred at the edges. Keep an eye on the garlic to prevent burning.
⏱️ 15 min•🌡️ 400 - 4
While the broccolini roasts, prepare the garnish. In a small dry skillet over medium-low heat, toast the slivered almonds for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.
⏱️ 5 min - 5
Once the broccolini is roasted, transfer it to a serving platter. Sprinkle with the minced preserved lemon, toasted slivered almonds, and fresh chopped parsley. Squeeze fresh lemon juice over the top for a bright finish.
⏱️ 5 min - 6
Serve immediately as a vibrant and flavorful side dish. This dish pairs wonderfully with grilled fish, roasted chicken, or a hearty grain bowl.