Food Recipes Crunchy Broccolini With Lemon and Pecans 3.9 (7) Add your rating & review With just 20 minutes, you'll have a tasty side of broccolini full of flavor. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Published on June 12, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 20 mins Total Time: 20 mins Yield: 6 Jump to Nutrition Facts If you’re looking for a great make-ahead side for picnics or potlucks, then look no further. The roasted broccolini loses some of its trademark bitterness in the oven and picks up deliciously crispy charred edges, while the additional crunch of raw broccolini makes sure this retains bright freshness. Tossed with a fresh lemon-honey dressing, this is a balanced and original approach to a classic green side dish. The broccolini tastes delicious alongside any protein, but crispy, skin-on chicken would be particularly tasty. Ingredients 4 bunches (1 lb.) Broccolini, trimmed, divided 6 tablespoons olive oil, divided 1 teaspoon kosher salt, divided Freshly ground black pepper 1 lemon 1 tablespoon honey ½ cup pecans, toasted and chopped Directions Preheat oven to 400 F. Toss 3 bunches Broccolini with 4 tablespoons oil, ½ teaspoon salt, and several grinds of pepper on a rimmed baking sheet. Arrange in a single layer and roast, shaking sheet halfway through, until charred in spots, 12 to 15 minutes. Meanwhile, thinly slice half the lemon. Stack slices and finely chop. Transfer chopped lemon (including peel) to a food processor and add the juice of the remaining lemon half, honey, remaining 2 tablespoons oil, and remaining ½ teaspoon salt; process until combined, about 10 seconds. Chop roasted and raw Broccolini into 2-inch pieces and toss with lemon dressing. Serve topped with toasted pecans. Rate it Print Nutrition Facts (per serving) 234 Calories 21g Fat 11g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 234 % Daily Value * Total Fat 21g 27% Sodium 330mg 14% Total Carbohydrate 11g 4% Total Sugars 5g Protein 3g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.