The Best Way to Cook Broccolini

By The Cooking World, Editorial Staff

September 2, 2022

Broccolini with Toasted Peanuts and Chili Oil: The Best Way to Cook Broccolini

We feel so inspired by this week's cookbook review that today we decided to share a recipe that, in our opinion, is the best way to cook broccolini.

Almost every vegetable tastes incredible when roasted, and broccolini is no exception. In this recipe, we add some toasted peanuts to add texture diversity and chili oil for a flavor boost. We topped everything with smoked sea salt flakes to intensify the dish's charred flavor.

PREP TIME

COOK TIME

25 minutes

serves

2 to 4

Ingredients

80 g (½ cup) raw peanuts
2 bunches of Broccolini
40 g (2 ½ tablespoons) extra-virgin olive oil
Kosher salt and freshly cracked black pepper, to taste
1 garlic clove
30 ml (2 tablespoons) chili oil
Zest and juice of 1 lemon
Smoked sea salt flakes, for garnish

Special Equipment

Baking Sheet
Medium Bowl
Small Skillet
Microplane
‍‍Measuring Spoons
Measuring Cups
Digital Scale

Instructions

Preheat the oven to 190 ºC (375 °F). Spread out the peanuts on a baking sheet lined with parchment paper. Toast the peanuts for 8 minutes, or until they are deeply toasted. Let them cool completely, place them in a bag, and crush into medium-coarse crumbs.
Increase the oven temperature to 200 ºC (400 °F). In a medium bowl, toss together the Broccolini, olive oil, and salt and pepper to taste. Arrange the coated Broccolini on a baking sheet lined with parchment paper. Roast for 15 minutes, or until al dente and lightly charred on the florets.
Thinly slice the garlic clove into even slices. Heat oil in a small skillet over medium heat just until it’s warm. Add sliced garlic and fry for 2 minutes until golden, flipping them halfway with a spatula. Remove the crispy garlic chips, and drain them on paper towel.
Place the Broccolini on a serving plate, and drizzle with the chili oil and lemon juice to taste. Top with lemon zest and garlic chips. Sprinkle on the crushed roasted peanuts and smoked sea salt flakes.