Roasted Broccolini, Aglio E Olio, Lemon, Chili Recipe

Preheat

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Prepare Broccolini

Trim any tough ends from the broccolini and, if stalks are very thick, split them lengthwise so pieces cook evenly. Pat dry with a towel.

Toss the broccolini on the prepared sheet with 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon black pepper, making sure each piece is lightly coated and in a single layer.

Roast in the preheated oven for 10–14 minutes, until stems are tender when pierced with a fork and florets have browned and crisped at the tips. At about 8 minutes, shake the pan or turn broccolini to promote even browning.

While broccolini roasts, warm 3 tablespoons extra-virgin olive oil in a medium skillet over medium-low heat. The goal is to gently infuse the oil with garlic without burning it.

Add the thinly sliced garlic to the warm oil and cook, stirring frequently, 2–3 minutes until the garlic becomes fragrant and just begins to turn a very light golden. If garlic starts to brown too quickly, lower heat immediately.

Add 1/2 teaspoon crushed red pepper flakes and continue to cook 20–30 seconds to bloom the spice in the oil.

Remove skillet from heat and stir in 1 teaspoon grated lemon zest, 1 tablespoon fresh lemon juice, and 1/4 teaspoon salt. Taste and adjust seasoning — add more lemon juice or salt as needed. The hot oil will carry the flavors into the broccolini when combined.

When broccolini is done roasting, transfer the pan to the stovetop or a heatproof surface. Immediately pour the warm aglio e olio sauce over the hot broccolini, using tongs to toss and coat all pieces so the garlic and chili distribute evenly.

Scatter 2 tablespoons toasted pine nuts or sliced almonds (if using) and 1 tablespoon finely chopped parsley over the broccolini. If using cheese, grate 2 tablespoons Pecorino or Parmesan over the top for a savory finish.

Taste and adjust: add a pinch more salt, a squeeze of lemon juice from the wedges, or an extra drizzle of olive oil if desired.

Serve immediately, passing extra lemon wedges on the side. This side serves well warm or at room temperature.