Crunchy Broccolini With Lemon and Pecans
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 brunch 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 standard green side dish. The broccolini would taste delicious alongside any protein, but crispy, skin-on chicken would be particularly delicious.
How to Make It
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.
