I love broccolini, or baby broccoli, because it has the element of both broccoli spears and asparagus. With their florets on top and spear-like appearance, this elegant vegetable works well as a side to just about any entrée. Even though broccolini is great when roasted and served on its own with a tiny squeeze of lemon juice, I like to mix it up sometimes and add in a bit of crunch and sweetness. For this simple recipe I have roasted the broccolini with salt, pepper and a bit of oil, and then tossed in roasted, salted Marcona almonds and a handful of tart dried currants as well. Crunchy and sweet, this side dish is colorful and full of flavor!
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Broccolini with Marcona Almonds & Dried Currants
Ingredients:
- 1 bunch of broccolini, ends trimmed
- Salt and pepper
- Extra virgin olive oil
- 2 Tablespoons dried currants
- ¼ cup Marcona almonds
Directions:
- Preheat the oven to 375 degrees. Line a small baking sheet with parchment paper. Place the broccolini in a single layer on the baking sheet; drizzle with ½ teaspoon of oil and a pinch of salt and pepper. Roast for 18-20 minutes, or until they are tender.
- Toss with the currants and almonds before serving warm.
Tagged: almonds, baby broccoli, broccolini, dried currants, dried fruit, Marcona almonds, side dish, vegetarian
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