You might’ve seen us making some Citrus Roasted Broccoletti on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
Citrus Roasted Broccoletti
Ingredients
- 2 bunches Broccoletti
- ¼ cup Olive Oil + 2 tablespoons divided
- ¼ cup Shallots thinly sliced
- 1 tsp Garlic minced
- 1 tsp Anchovy Paste
- 1 Pinch Chili FlakeS
- 2 tbsp Lemon Juice
- 2 tbsp Orange Juice
- 1 tsp Lemon Zest
- 1 tsp Orange Zest
- 1 tsp Dijon Mustard
- ¼ cup Panko Flakes
- Kosher Salt + Black Pepper
- Flaky Sea Salt for finishing
Instructions
- Preheat oven to 450℉.
- On a parchment-lined Sheet pan, arrange broccolini. Drizzle with 1 tbsp olive oil, salt and pepper. Roast for 10-13 mins until tender and tops are slightly charred.
- Meanwhile, prepare the panko and the vinaigrette.
- In a small pan over medium heat, toast the panko along with 1 tbsp olive oil until golden brown. Transfer to a small dish and set aside.
- In a wide-mouth jar with a tight fitting lid, add shallot, garlic, anchovies, chili flake, salt and pepper to taste, Dijon mustard, lemon and orange juice and ¼ cup olive oil. Tightly seal lid and shake vigorously to combine. Vinaigrette can be made up to 4 days in advance and stored in the fridge. Bring to room temperature before proceeding.
- When broccolini is done, transfer to a serving platter and immediately drizzle with vinaigrette. Sprinkle with panko and citrus zests. Finish with sea salt and serve warm or at room temperature.
- Enjoy!
