Roasted Broccolini with Chile and Lemon
Broccolini roasted on a preheated sheet pan until the stems are tender and the leafy tips char, then finished off the heat with chile flake and lemon zest and juice.
- 1
Preheat the oven to 450°F with a rimmed sheet pan on the middle rack.
- 2
Toss the broccolini in a bowl with the olive oil, red pepper flakes and salt until every stalk is coated.
- 3
Spread the broccolini on the hot pan in a single layer without crowding. Roast 10 to 12 minutes, until the thick stems give easily to a knife tip and the leafy tips are blackened at the edges.
- 4
Return the broccolini to the bowl, toss with the lemon zest and juice, and serve warm.
Ingredients
- 1 pound broccolini, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1 lemon, zested and juiced
Instructions
- 1
Preheat the oven to 450°F with a rimmed sheet pan on the middle rack.
- 2
Toss the broccolini in a bowl with the olive oil, red pepper flakes and salt until every stalk is coated.
- 3
Spread the broccolini on the hot pan in a single layer without crowding. Roast 10 to 12 minutes, until the thick stems give easily to a knife tip and the leafy tips are blackened at the edges.
- 4
Return the broccolini to the bowl, toss with the lemon zest and juice, and serve warm.