Side Dish: United States – Roasted Broccolini with Lemon and Caper Gremolata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 lb (450 g) broccolini, trimmed
3 tbsp (45 ml) extra-virgin olive oil, divided
1 / 4 tsp red pepper flakes (optional)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small garlic clove, very finely minced
2 tbsp (8 g) finely chopped fresh flat-leaf parsley
1 tbsp (15 ml) capers, rinsed and chopped
1 tsp finely grated lemon zest
1 to 2 tsp fresh lemon juice

Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
Toss broccolini with 2 tablespoons olive oil, red pepper flakes (if using), a generous pinch of salt, and black pepper. Spread in a single layer on the pan.
Roast 12 to 15 minutes, flipping once, until tender-crisp with lightly charred tips.
While broccolini roasts, make the gremolata: in a small bowl combine garlic, parsley, capers, lemon zest, 1 tablespoon olive oil, and 1 teaspoon lemon juice. Stir and season with a pinch of salt and pepper.
Transfer hot broccolini to a platter and spoon the lemon-caper gremolata over the top. Toss gently to coat. Add more lemon juice, salt, or pepper to taste and serve immediately.