Roasted Broccolini with Brown Butter Chili Crisp
Coated with a delicious brown butter chili crisp and crispy panko breadcrumbs, eating broccolini has never been more appealing. Serve this Roasted Broccolini as a side to accompany your favourite main dishes.
Servings 6 people
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
*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.