Roasted Broccolini With Brown Butter, Cumin & Hazelnuts
- Prep time 15 minutes
- Cook time 20 minutes
- Serves 2
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
(about 1 pound) broccolini
extra-virgin olive oil
Diamond Crystal kosher salt
(35 grams) raw hazelnuts, roughly chopped
roughly ground black pepper
unsalted butter, cold
Honey, for drizzling
- Heat the oven at 425°F (with the convection setting on if you have one).
- 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.
- 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.
- 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.
- 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.
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