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Prep time
15 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
Broccolini, a hybrid vegetable first developed in Japan, is a cross between broccoli and gai lan (aka Chinese broccoli). It has a sweet, vibrant taste with skinny, tall stalks, perfect for roasting until crisp in the oven. Just make sure to keep an eye out: Due to its delicate body, broccolini can dry out easily, turning rubbery in a matter of minutes. I like roasting it at a high temperature for a fairly short amount of time. Compared to traditional broccoli florets, this comes together even quicker. To send it over the top, I like this roasted broccolini with a nutty, spiced brown butter topping. It’s rich in flavor, yet subtle enough not to overpower the dish. The hazelnuts and cumin seeds add crunchy texture, while the honey and cayenne balance the depth and richness. Pair it with grilled fish or fried Halloumi for a satisfying meal. —Carolina Gelen
Ingredients
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2 bunches
(about 1 pound) broccolini
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1 tablespoon
extra-virgin olive oil
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1/2 teaspoon
Diamond Crystal kosher salt
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1/4 cup
(35 grams) raw hazelnuts, roughly chopped
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1/2 teaspoon
cumin seeds
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1/4 teaspoon
roughly ground black pepper
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3 tablespoons
unsalted butter, cold
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Honey, for drizzling
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1 pinch
ground cayenne
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1 pinch
flaky salt
Directions
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Heat the oven at 425°F (with the convection setting on if you have one).
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On a sheet pan, toss the broccolini in the olive oil, then sprinkle the salt on top. Roast for 12 to 15 minutes, until the stems look bright green, are still tender, and the florets are slightly caramelized.
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While that roasts, toast the hazelnuts in a small dry pan over medium heat for 4 minutes,
occasionally shaking the pan (they’ll smell slightly toasty but still be pale at this point). Turn the heat to medium-low, then add the cumin and black pepper. Toast for about 1 minute, until fragrant.
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Carefully add the butter to the pan, over the hazelnuts and spices. Sizzle everything
for about 3 minutes, stirring occasionally, until the butter starts to smell toasty and has a light amber color. Turn off the heat.
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Pour the butter mixture all over the roasted broccolini. Use tongs to toss to coat. Transfer to a platter, then finish with a drizzle of honey and pinch each of cayenne and flaky salt.
Carolina is a resident at Food52. She's also one of the hosts of Choose Your Own Recipe Adventure, our YouTube show where our Food52 readers pick the ingredients and techniques for a brand new recipe. Carolina recently immigrated to the U.S. from Transylvania, a place she spent most of her life. She continues to get inspired by the classic Romanian and Hungarian foods she was raised on, creating approachable, colorful, and fun recipes. For more cooking ideas and candid moments, check out her Instagram @carolinagelen.
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