Elevate your dining experience with this Roasted Broccolini recipe, featuring toasted peanuts and a kick of chili oil. A quick, flavorful side dish ready in just 25 minutes!
25 mins
Serves
2
Easy
Asian
Vegetarian
Gluten Free
Ingredients
- {'group': 'Main', 'item': '2 bunches of broccolini'}
- {'group': 'Main', 'item': '2½ tbsp (40 ml) extra-virgin olive oil'}
- {'group': 'Main', 'item': 'Kosher salt and freshly cracked black pepper, to taste'}
- {'group': 'Main', 'item': '½ cup (75g) raw peanuts'}
- {'group': 'Sauce', 'item': '2 tbsp (30 ml) chili oil'}
- {'group': 'Garnish', 'item': 'Zest and juice of 1 lime'}
- {'group': 'Garnish', 'item': 'Thinly sliced fresh serrano chiles (optional)'}
- {'group': 'Garnish', 'item': 'Flaky sea salt'}
Preparation
- Preheat the oven to 190°C (375°F (190°C)).
- Line a baking sheet with parchment paper.
- Zest and juice the lime, and thinly slice the serrano chiles if using.
Cooking
- Spread the peanuts on the prepared baking sheet and toast in the oven for 8 minutes until deeply golden.
- Let them cool, then crush into medium-coarse crumbs.
- Increase the oven temperature to 200°C (400°F (200°C)).
- In a bowl, toss the broccolini with olive oil, salt, and pepper.
- Arrange on the baking sheet and roast for 15 minutes until al dente and lightly charred.
Plating & Serving
- Transfer the roasted broccolini to a serving plate.
- Drizzle with chili oil and lime juice.
- Top with lime zest, crushed peanuts, and serrano chiles if using.
- Sprinkle with flaky sea salt before serving.
Notes
For a milder dish, omit the serrano chiles. This dish pairs well with grilled meats or tofu.
Suggested Sides
Recipe Details
