Roasted Broccolini with Calabrian Chile Vinaigrette
a simple side dish of roasted broccolini with calabrian chile vinaigrette & parmesan
servings: 4
Ingredients
Scale
- ¾ lb broccolini, ends trimmed
- 1 large shallot, thinly sliced
- olive oil
- kosher salt
- 1 tbsp calabrian chile peppers (crushed in oil)
- 1 tbsp honey
- 2 cloves garlic, grated
- 1 tsp lemon zest
- 2 tbsp lemon juice
- ¼ cup olive oil
- ¼ cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 425°F. Place the broccolini and shallots onto a sheet pan. Drizzle generously with olive oil. Toss to coat. Spread the broccolini and shallots into an even layer. Season with a pinch of salt. Roast for 12-15 minutes, or until browned and tender.
- Meanwhile, combine the calabrian chile peppers, honey garlic, lemon zest, and lemon juice in a mixing bowl. Whisk to combine. Slowly pour in the ¼ cup of olive oil, whisking continuously until emulsified. Season with salt to taste.
- Serve the broccolini with spoonfuls of the vinaigrette and a fresh grating of parmesan over top.