Roasted “seed And A Bucket” Broccolini Recipe

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.

Trim the broccolini: cut off any tough stems (about 1/2 inch) and remove any ragged leaves. Pat dry thoroughly—dryness helps achieve good roasting color.

On the prepared sheet, toss broccolini with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated and arranged in a single layer with space between stalks.

Roast in the preheated oven for 10–14 minutes, turning once at about 7 minutes. Roast until stems are tender-crisp and florets are charred at the tips. If you prefer more char, broil 1–2 minutes, watching carefully to prevent burning.

Remove from oven and immediately squeeze the juice of 1/2 lemon over the broccolini and drizzle with 1/2 tbsp extra-virgin olive oil. Set aside on a serving platter.

While broccolini roasts, make the anchoïade. In a small food processor or using a mortar and pestle, combine 6 anchovy fillets, 2 garlic cloves and 1 tbsp rinsed capers. Pulse or pound until a coarse paste forms.

Add 1 tbsp lemon juice and 3 tbsp extra-virgin olive oil and process briefly to emulsify into a smooth but slightly textured sauce. Season with 1/4 tsp black pepper. Taste — the sauce should be savory and salty; do not add extra salt because anchovies and capers are salty by themselves.

Transfer anchoïade to a small bowl and set aside at room temperature. If it becomes too thick, stir in up to 1 tsp water or additional olive oil to loosen.

Toast seeds and panko: In a small skillet over medium heat add 1 tbsp olive oil. Add 1/2 cup mixed seeds and 1/4 cup panko breadcrumbs. Toast, stirring frequently, until seeds are fragrant and panko is golden, about 3–4 minutes. Remove from heat and let cool slightly.

Stir in 1 tbsp toasted sesame seeds, 1 tsp grated lemon zest and 1/2 tsp flaky sea salt. Lightly crush the seed mixture with the back of a spoon or in a mortar so texture is a mix of pieces and finer bits — the contrast is important for 'bucket' crunch.

Make chili crunch while seeds cool: In a small, heatproof bowl place 2 tbsp dried red chili flakes, 1/2 tsp crushed Sichuan peppercorns (optional), 1 tsp light brown sugar, 1/2 tsp soy sauce, 1 tsp minced garlic and 1/2 tsp salt.

Heat 1/2 cup neutral oil in a small saucepan until shimmering but not smoking (about 350°F/175°C if using a thermometer). Carefully pour the hot oil over the chili mixture—oil will sizzle and bloom the aromatics. Stir gently to combine and let cool to room temperature. The mixture will crisp as it cools.

Taste and adjust: if too salty or intense, let cool and stir in 1–2 tsp neutral oil or a squeeze of lemon to balance. Store any leftover chili crunch in a jar refrigerated for up to 2 weeks.

Spread a thin ribbon of anchoïade on the serving platter or spoon small dollops across the broccolini after arranging roasted stalks on the platter. About 1–1 1/2 tsp anchoïade per serving is ideal.

Spoon 1–2 tsp of chili crunch over each portion of broccolini, concentrating near the florets for heat. Use less if you prefer milder spice.

Generously sprinkle the seed & crunch topping over the broccolini so each stalk has a crunchy coating. Press lightly so some topping adheres to the sauce and stalks.

Finish with 1/2 tbsp extra-virgin olive oil drizzled over, scatter 1/4 cup microgreens or parsley, and finish with an extra pinch of flaky sea salt if desired.

Serve warm or at room temperature. Leftovers keep in the refrigerator for up to 2 days; re-crisp topping in a 350°F oven for 4–6 minutes before serving.