Easy Lemon Roasted Broccolini
Easy and Flavorful Sheet Pan Side Dish !!
Welcome O! Chefs, to where the recipes are hot and the tips are fresh! Are you looking for a simple yet flavorful way to cook greens? Look no further than our Lemon Roasted Broccolini recipe! This refreshing yet crunchy side dish is packed with tangy flavors that pair perfectly with your favorite protein or other veggies. In just 20 minutes, you can have a delicious and healthy side dish ready to serve!
To make this recipe, we’re using broccolini, but regular broccoli, green beans, asparagus, or cauliflower can also be used. The key is to use fresh veggies that can retain their crunchiness after spending time in the oven. Sheet pan cooking is the secret to this recipe’s simplicity. By using only one tray, you can quickly bake everything and have very little to clean up after.
Our Lemon Roasted Broccolini recipe combines the tanginess of lemon, the earthiness of garlic, and the cheesiness of parmesan to create a delicious and unique flavor. While you may be tempted to add more cheese, we’ve found that using just enough parmesan provides the perfect cheesy flavor that complements the other ingredients. Bread crumbs are also sprinkled over the top to keep everything crispy without overcooking the broccolini.
This recipe serves 4 and takes only 5 minutes of prep time and 15 minutes of cook time. It’s vegetarian and may contain allergens such as citrus and nuts. Now, let’s get cooking!
Ingredients:
- 2 bunches of broccolini (or 2 florets of broccoli)
- 1/4 cup olive oil
- Juice of 1 lemon (4 tablespoons)
- 1 tablespoon apple cider vinegar
- 2 tablespoons onion flakes
- 2 tablespoons minced garlic
- 1/2 cup crushed almonds
- 1/2 cup parmesan cheese
- 2 tablespoons breadcrumbs
- Kosher salt and black pepper, to taste
- Garnish: lemon wedges
How to make Broccolini:
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, lemon juice, apple cider vinegar, minced garlic, and onion flakes. Stir the ingredients thoroughly.
- Trim the ends of the broccolini (leaving less than an inch) and add them to the mixing bowl. Toss the broccolini florets with the lemon mixture until they are well coated.
- Line a sheet pan with parchment paper and place the broccolini onto it. Pour any remaining sauce over the broccolini.
- Sprinkle the crushed almonds on top of the broccolini. Then, cover with parmesan cheese, breadcrumbs, salt, and pepper.
- Place the sheet pan into the preheated oven and bake for 15-20 minutes, or until the broccolini florets start to crisp up.
- Once done, remove the sheet pan from the oven and place the roasted broccolini into a serving dish. Garnish with lemon wedges and serve hot with the protein of your choice.
Want to make this recipe even better? Here are some tips:
O! Tips
* Experiment with different types of cheese, such as mozzarella, cheddar, or jack, to add your personal twist to the recipe.
* Add more garlic if you want a stronger flavor.
* Serve the dish with a side of quinoa or brown rice for a complete meal.
* When selecting your broccolini, ensure that the stalks are a vibrant green color and firm to the touch. Avoid any bunches with limp, yellowing or browned leaves, as they will not have the same flavor or texture when cooked.
* If you don’t have broccolini on hand, you can easily substitute it with regular broccoli florets, green beans, asparagus or cauliflower. Just be sure to adjust the cooking time accordingly.
* For an extra kick of flavor, try adding some red pepper flakes to the lemon mixture before tossing it with the broccolini.
* If you want to make this dish a little heartier, you can add some cooked quinoa, brown rice, or roasted chickpeas to the pan before baking. This will give you a more filling meal and add some extra protein to the dish.
* To make this recipe nut-free, you can substitute the crushed almonds with panko breadcrumbs, or omit them entirely.
* To make this recipe vegan, simply omit the parmesan cheese or replace it with a vegan alternative.
Nutrition information:
Calories: 263 kcal
Total fat: 21g
Saturated fat: 4g
Cholesterol: 11mg
Sodium: 307mg
Total carbohydrates: 12g
Dietary fiber: 5g
Sugars: 3g
Protein: 10g
Categories: Side dish, Vegetarian dish, Gluten-free dish, Low-carb dish
Still have some questions? Here are the most frequently asked questions about this recipe:
FAQs:
Can I make this recipe in advance?
Yes, you can prepare the broccolini and the lemon mixture in advance, then store them separately in the fridge. When you’re ready to cook, simply toss the broccolini with the lemon mixture and follow the baking instructions as usual.
Can I use frozen broccolini for this recipe?
While fresh broccolini is preferred, you can use frozen broccolini if you can’t find fresh. Just be sure to thaw it completely and pat it dry with paper towels before using.
Can I use a different type of cheese?
Yes, you can use any type of cheese you like, but parmesan is recommended for its distinct flavor that pairs well with the lemon and garlic.
Can I add other vegetables to the sheet pan?
Absolutely! This recipe is versatile and can be adapted to include other veggies such as cherry tomatoes, sliced bell peppers, or even sliced zucchini. Just be sure to adjust the baking time as needed.
Can I substitute the almonds with another type of nut?
Yes, you can substitute the almonds with another type of nut, such as pine nuts or walnuts.
Can I make this recipe ahead of time?
While this recipe is best served fresh, you can make it ahead of time and reheat it in the oven at 350°F for 5-10 minutes before serving.
Can I add other vegetables to this recipe?
Yes, you can add other vegetables such as asparagus or green beans to this recipe.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by omitting the parmesan cheese and using a vegan substitute such as nutritional yeast.