Roasted Broccolini with Sun Dried Tomato Gremolata

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Roasted Broccolini with Sun Dried Tomato Gremolata

Making a gremolata with toasted walnuts and sun dried tomatoes is a great way to dress up this roasted broccolini recipe. It is an easy side dish that’s ready in 20 minutes.

Prep Time5

Cook Time12

Total Time17

Course: Side Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For broccolini

1 pound broccolini, ends trimmed, thicker stalks sliced in half lengthwise
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch of red pepper flakes

For gremolata

3/4 cup parsley leaves, finely chopped
1 garlic clove, minced into a paste
1 lemon, zest
1/4 cup finely chopped toasted walnuts
2 sun dried tomato halves, chopped
2 tablespoons olive oil

Instructions

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
On a baking sheet, toss the broccolini with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of red pepper flakes. Spread the broccolini across the baking sheet.
Roast the broccolini for 10-12 minutes until crisp-tender and lightly browned on the edges, tossing them halfway through roasting.
Make the gremolata while the broccolini roasts. Stir the parsley, garlic, lemon zest, walnuts, sun-dried tomatoes and olive oil in a small bowl.
Toss the roasted broccolini with the gremolata on the pan before serving.

Notes

Store leftovers in an airtight container in the fridge up to 3 days. Reheat them in a 350-degree F oven. Don’t microwave them. They are good stirred into brown rice, farro, barley or quinoa. You can also chop leftover broccolini and eat it cold in a salad with kale, spinach, arugula or romaine.

For a shortcut, you can use store-bought pesto instead of gremolata.

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