Broccolini Recipe

Prepare broccolini

Trim any tough ends from the broccolini stems (about 1/4–1/2 inch). Rinse and pat dry.

Roast or sauté

Option A - Roast: Preheat oven to 425°F (220°C). Toss broccolini with 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper, and the lemon zest from 1 lemon. Spread in a single layer on a rimmed baking sheet and roast 10–12 minutes until stems are tender and tips slightly charred. Option B - Sauté: Heat a large skillet over medium-high heat. Add 2 tbsp olive oil. When hot, add broccolini in a single layer and cook, stirring occasionally, 6–8 minutes until bright green and tender-crisp with some browned spots. Season with salt and pepper and finish with a squeeze of lemon juice.

Finish

After roasting or sautéing, transfer broccolini to a serving platter and squeeze the remaining lemon juice over top to taste (about 1 tbsp).

While the broccolini cooks, combine 1 cup Greek yogurt, 1 tsp curry powder, 1 tsp ground cumin, 1 tsp honey or maple syrup, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Whisk until smooth and taste; adjust salt, lemon, or honey to balance tang and sweetness. If you prefer a thinner sauce, whisk in 1–2 tbsp water or more lemon juice to reach desired consistency.

Transfer the curried yogurt to a shallow serving dish or spoon/brush it across the serving platter where the broccolini will sit.

Toast almonds

Heat a small skillet over medium heat. Add 1 tsp butter or olive oil and the 1/2 cup sliced almonds. Cook, stirring frequently, 3–5 minutes until fragrant and golden brown. Watch closely to prevent burning. Remove from heat and set aside to cool slightly.

Assemble: Spoon or lay the broccolini over the curried yogurt. Scatter the toasted almonds evenly on top. Sprinkle 2 tbsp chopped cilantro or parsley and, if using, 1/4 tsp red pepper flakes for heat. Finish with an additional pinch of flaky salt and a final squeeze of lemon if desired.