Roasted Broccolini with Brown Butter Chili Crisp
Recently, I’ve been really into chili crisp and chili oil as a means to elevate a dish. From this minor obsession, the idea to create a veggie-focused side with a chili crisp as the star came to fruition. Introducing Roasted Broccolini with Brown Butter Chili Crisp. Roasted until lightly charred and topped with chili crisp, crunchy panko, and a pop of fresh lemon, this broccolini is the perfect side dish to accompany your summer grilling sessions.
Table of Contents
- Ingredients
- Step 1—Roast the Broccolini
- Step 2—Prepare the Brown Butter Chili Crisp
- Step 3—Plate the Roasted Broccolini
- Step 4—Garnish and Serve!
- More Side Dishes to Try
Ingredients
To make Roasted Broccolini with Brown Butter Chili Crisp, you will need the ingredients listed below. I’ve separated them by what is needed for the broccolini and what is needed for the brown butter chili crisp.
Roasted Broccolini Ingredients
- 1 pound broccolini
- 1 tablespoon olive oil
- Sea salt
- Fresh black pepper
- Zest of half a lemon, to garnish
- Fresh lemon juice, to garnish
Brown Butter Chili Crisp Ingredients
- 1/4 cup salted butter
- 2 large garlic cloves
- 1/4 teaspoon red chili flakes
- 2 tablespoons gluten-free Panko breadcrumbs*
*I use gluten-free panko for this recipe, but this can easily be substituted for regular panko if you do not have a gluten sensitivity.
Step 1—Roast the Broccolini
Preheat the oven to 425°F and line a large baking sheet with parchment. Rinse the broccolini and pat it dry with a clean towel. You want to make sure the broccolini is as dry as you can get it so it crisps up nicely.
Toss the broccolini with a tablespoon of olive oil, sea salt, and fresh black pepper. Roast for 15 minutes, then flip the broccolini and roast for a further 5 minutes.
Step 2—Prepare the Brown Butter Chili Crisp
While the broccolini is roasting, prepare the brown butter chili crisp. Traditional chili crisp usually has quite a laundry list of ingredients and can be a bit daunting to make at home. This brown butter chili crisp can be considered a kind of “cheat’s” version, since it only has a handful of ingredients. It’s far from traditional, but it still has that signature crunch and a bit of heat.
Start by preheating a frying pan over medium-low heat. I like to use a stainless steel pan for this, but any frying pan will work. Once the pan is heated, add 1/4 cup of salted butter, stirring with a baking spatula to encourage melting. Cook the butter, stirring occasionally, for about one minute, or until it begins to gain some colour.
Add the chili flakes and thinly sliced garlic. Stir constantly for about 1 minute, then add the panko and cook for a further 2 minutes. The chili crisp is done when the garlic and panko are both crisp and the butter has turned a caramel shade of brown. Remove from the heat and transfer to a container or jar.
Step 3—Plate the Roasted Broccolini
Remove the broccolini from the oven and arrange it on a serving platter.
Step 4—Garnish and Serve!
Drizzle the brown butter chili crisp over the roasted broccolini. The goal is to get an even distribution of crisp bits across the whole platter. Grate some fresh lemon zest over the broccolini, then squeeze over some fresh lemon juice as well. The lemon adds a nice pop and really brings out the flavours of the dish.
Serve as an accompaniment to your favourite main dish or at your next summer grill. This dish is best enjoyed the day it is made but can be stored in the fridge for up to three days.
More Side Dishes to Try
If you loved this Roasted Broccolini with Brown Butter Chili Crisp, be sure to check out these other tasty veggie side dishes:
Roasted Carrots with Lemon Yogurt & Hazelnuts
If you make it, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
xx
Ashley
Roasted Broccolini with Brown Butter Chili Crisp
Ingredients
Roasted Broccolini
- 1 pound broccolini
- 1 tablespoon olive oil
- Sea salt and fresh black pepper, to taste
Brown butter Chili Crisp
- 1/4 cup salted butter
- 1/4 teaspoon red chili flakes
- 2 large garlic cloves, thinly sliced
- 2 tablespoons gluten-free Panko breadcrumbs*
To Serve
- Zest of half a lemon
- Fresh lemon juice
Instructions
Roasted Broccolini
- Preheat the oven to 425℉ and line a large baking sheet with parchment paper. Rinse the broccolini with water and pat it dry with a clean towel. Transfer to the prepared baking sheet. Toss with olive oil, sea salt, and fresh black pepper.
- Roast the broccolini for 15 minutes, flip, then roast for a further 5 minutes. You want the broccolini to be slightly browned.
Brown Butter Chili Crisp
- While the broccolini is roasting, prepare the brown butter chili crisp. Preheat a frying pan over medium-low heat. I like to use a stainless steel pan for this.
- Once the pan is warm, add the butter. Cook, stirring occasionally, until the butter begins to brown slightly. This should take about 1 minute. Add the chili flakes and thinly sliced garlic. Cook, stirring constantly, for about 1 minute.
- Add the panko and cook for 1 to 2 minutes more, or until the panko is golden and crisp and the butter is a nice caramel brown colour. Remove from the heat and pour the brown butter chili crisp into a jar or bowl until ready to serve.
To Serve
- Transfer the roasted broccolini to a serving platter. Pour over the brown butter chili crisp. Grate fresh lemon zest over the broccolini and squeeze over some fresh lemon juice.
- Serve immediately with your favourite main course and enjoy!
Notes
