Broccolini Recipe

Preheat the oven to 425°F (220°C). Trim any very tough ends from 1 lb broccolini and pat dry.

Toss broccolini in a bowl with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated.

Spread broccolini in a single layer on a rimmed baking sheet. Roast for 12–15 minutes, turning once halfway through, until stalks are tender-crisp and tips are lightly charred. Remove from oven and keep warm.

Roast shallots and garlic

While oven is preheating or alongside broccolini, place 2 halved shallots and 1 garlic clove on a small piece of foil, drizzle with 1 tsp olive oil (from pantry if desired), wrap into a loose packet and roast in the oven for 15–18 minutes until soft and caramelized. Alternatively, roast shallots and garlic on the same sheet as broccolini if space allows.

Blend vinaigrette

Once roasted and slightly cooled, transfer the shallots and garlic to a small blender or bowl. Add 3 tbs extra-virgin olive oil, 1.5 tbs sherry vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 1 tsp lemon juice, 0.5 tsp salt, and 0.25 tsp freshly ground black pepper. Blend (or whisk vigorously) until emulsified and smooth. Taste and adjust seasoning: add more vinegar for brightness or honey for balance. Set aside at room temperature.

Prepare shallots

Using 2 shallots thinly slice them crosswise into very thin rings. Pat slices dry between paper towels to remove surface moisture; this helps them crisp.

Optional dusting

If using, toss the dry shallot slices with 2 tsp all-purpose flour in a small bowl so they are lightly coated. Shake off excess flour.

Fry shallots

In a small heavy-bottomed skillet or saucepan, heat 1 cup neutral oil over medium-high heat until shimmering and a small piece of bread sizzles (or until oil reaches about 350°F / 175°C). Fry shallot slices in batches so they have space, stirring or tossing gently. Each batch will take 1–2 minutes — watch closely; they go from golden to brown quickly. Use a slotted spoon to remove when golden-brown.

Drain and season

Transfer fried shallots to a paper towel-lined plate to drain. Immediately sprinkle with 0.25 tsp salt. Let cool; they will crisp further as they cool.

Place the roasted broccolini on a serving platter. Spoon the roasted shallot vinaigrette over the broccolini, using 2–3 tbs to coat (reserve any extra vinaigrette for other uses).

Scatter the crispy shallots over the dressed broccolini just before serving so they remain crunchy.

Optional: finish with an extra drizzle of good olive oil or a squeeze of lemon if desired. Serve warm or at room temperature.