Description
One pan of crisp-tender roasted broccolini dressed with fresh lemon zest and juice after cooking.
Ingredients
Scale
- 1 lb Broccolini, trimmed
- 2 tablespoons Extra-virgin olive oil
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 1 teaspoon Lemon zest, from one washed lemon
- 1 tablespoon Fresh lemon juice
Instructions
- Heat the oven to 425°F. Trim woody ends from 1 lb broccolini; halve any particularly thick stems lengthwise. Wash and dry well. Zest one washed lemon to measure 1 tsp, then juice it to measure 1 tbsp.
- On a large rimmed sheet, toss the broccolini with 2 tbsp olive oil, 1/2 tsp fine salt and 1/4 tsp black pepper. Coat florets lightly and spread stems in one layer without crowding.
- Roast on a center rack about 12–15 minutes, rotating the sheet halfway, until stems are crisp-tender and floret tips browned but not burned. The 15-minute cook estimate is an upper working time, not a substitute for checking texture.
- Move to a warm serving platter and immediately toss with the measured 1 tsp lemon zest and 1 tbsp fresh lemon juice. Divide into four side portions and serve.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate at 425°F; trim thickness and oven change roasting time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: One quarter of the finished pan, excluding main