Side Dish: United States – Roasted Broccolini with Lemon, Pistachio, and Chili Crumbs

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 18 min

Total 28 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (680 g) broccolini, ends trimmed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tsp (5 ml) kosher salt
1 / 2 tsp (2.5 ml) freshly ground black pepper
2 cloves garlic, thinly sliced
1 / 4 tsp (1.25 ml) red pepper flakes
1 / 2 cup (50 g) panko breadcrumbs
1 / 3 cup (45 g) shelled pistachios, roughly chopped
1 tbsp (14 g) unsalted butter
1 lemon, zested and cut into wedges
2 tbsp (8 g) chopped flat-leaf parsley

Show original ingredient measurements

1 1 / 2 lb (680 g) broccolini, ends trimmed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 tsp kosher salt
1 / 2 tsp freshly ground black pepper
2 cloves garlic, thinly sliced
1 / 4 tsp red pepper flakes
1 / 2 cup (50 g) panko breadcrumbs
1 / 3 cup (45 g) shelled pistachios, roughly chopped
1 tbsp (14 g) unsalted butter
1 lemon, zested and cut into wedges
2 tbsp (8 g) chopped flat-leaf parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 425°F (220°C).
On a sheet pan, toss broccolini with 1 1/2 tablespoons (23 ml) olive oil, salt, pepper, sliced garlic, and red pepper flakes. Roast 15–18 minutes, flipping once, until charred at the tips and tender-crisp.
Meanwhile, make the crumbs: In a skillet over medium heat, warm the remaining 1/2 tablespoon (7.5 ml) olive oil and the butter. Add panko and pistachios; cook, stirring, until golden and fragrant, 3–4 minutes. Remove from heat and stir in lemon zest, a pinch of salt, and parsley.
Transfer broccolini to a platter, squeeze a couple of lemon wedges over the top, and shower with the lemon-pistachio chili crumbs. Serve with remaining lemon wedges.

Preheat oven to 425°F (220°C).
On a sheet pan, toss broccolini with 1 1/2 tablespoons olive oil, salt, pepper, sliced garlic, and red pepper flakes. Roast 15–18 minutes, flipping once, until charred at the tips and tender-crisp.
Meanwhile, make the crumbs: In a skillet over medium heat, warm the remaining 1/2 tablespoon olive oil and the butter. Add panko and pistachios; cook, stirring, until golden and fragrant, 3–4 minutes. Remove from heat and stir in lemon zest, a pinch of salt, and parsley.
Transfer broccolini to a platter, squeeze a couple of lemon wedges over the top, and shower with the lemon-pistachio chili crumbs. Serve with remaining lemon wedges.