Roasted Broccolini with Lemon
This is an unusual way to prepare broccolini: a half lemon is cut, peel and all, and roasted with the vegetables. The other seasonings are minimal—just garlic, salt and pepper—for a surprisingly complex flavor from only six ingredients.
- 2 lb. broccolini
- 1/2 lemon
- 1 1/2 Tbs. olive oil
- 2 garlic cloves, minced
- 1/2 tsp. sea salt
- Freshly ground pepper, to taste
Preheat an oven to 350°F.
Trim and coarsely chop the broccolini. Remove the seeds from the lemon and then cut it, peel and all, into 1/4-inch dice.
In a fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the garlic and cook, stirring constantly, until lightly golden, about 1 minute. Add the broccolini, diced lemon, salt and a few grindings of pepper. Cook, stirring often, just until the color of the broccolini deepens, about 1 minute more.
Scrape the contents of the fry pan into a baking dish, add the remaining 1/2 Tbs. olive oil and turn to coat. Transfer to the oven and roast until the broccolini is tender-crisp, 10 to 12 minutes. Transfer to a platter and serve warm or at room temperature. Serves 4.
Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).