Broccolini with Parmesan, Charred Lemon & Hazelnuts

Roasted broccolini topped with grated parmesan, charred lemon, and toasted hazelnuts for a salty, crunchy, citrusy twist on a classic green.

Why You'll Love Broccolini with Parmesan, Charred Lemon & Hazelnuts

It's rich, zippy, and packed with texture-earthy greens meet crispy edges, umami from parmesan, and bursts of charred lemon. A 10-minute prep wonder.

Tips and Tricks

• Slice thick stalks for more even roasting.
• Don't skimp on the char-it balances the richness of the cheese and nuts beautifully.

Variations

• Use pecorino instead of parmesan for a sharper bite.
• Swap hazelnuts for almonds or pistachios.

Substitutions

• Broccolini can be replaced with regular broccoli or asparagus-just adjust cooking time.
• Lemon can be swapped for Meyer lemon or even orange for a sweeter citrus profile.

Best served with

• Roast chicken, grilled steak, or any simple fish dish.
• Pairs beautifully with a glass of chilled Sauvignon Blanc.

How to Store Leftovers

• Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to crisp it back up.

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Broccolini with Parmesan, Charred Lemon & Hazelnuts

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Roasted broccolini topped with grated parmesan, charred lemon, and toasted hazelnuts for a salty, crunchy, citrusy twist on a classic green.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Appetizer, Side Dish, Vegetables

Cuisine: Californian, Modern

Calories: 495

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1-2 bunches Broccolini trimmed
• ¼ cup Parmesan finely grated
• ¼ cup Hazelnuts
• 1 Lemon
• Kosher Salt to taste
• Olive Oil for drizzling

Equipment

• Sheet tray or baking pan
• Small sauté pan
• Chefs knife
• Microplane or cheese grater

Method

 

Prep and Roast the Broccolini

1. Preheat oven to 375°F.
2. Trim 2 inches from broccolini stems. If any stalks are thick, slice in half lengthwise.
3. Spread on a sheet tray, drizzle with olive oil, season with kosher salt, and toss to coat.
4. Grate parmesan liberally over the broccolini. Roast for 30 minutes, or until crisp at the edges and tender in the center.

Toast the Hazelnuts

1. While the broccolini roasts, place hazelnuts on a small sheet tray and toast in the oven for 5 minutes, or until golden and fragrant. Let cool, then chop finely.

Char the Lemon

1. Heat a small pan over medium heat. Slice lemon in half.
2. Once the pan is hot, place lemon halves cut side down and sear for 1-2 minutes until well browned. You should hear a sizzle; if not, remove it and let the oil heat more. Let cool for 5 minutes, then slice off the charred ends (about ¼ inch thick) for garnish.

Finish and Serve

1. Transfer roasted broccolini to a serving plate. Top with chopped hazelnuts and charred lemon slices. Serve warm or at room temperature.

Nutrition

Calories: 495kcalCarbohydrates: 47gProtein: 31gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 17mgSodium: 601mgPotassium: 2149mgFiber: 19gSugar: 12gVitamin A: 3989IUVitamin C: 544mgCalcium: 616mgIron: 6mg

Notes

Storage: keeps in an airtight container in the fridge for 3-4 days. Reheat in the oven to bring back some crisp at the edges, the microwave will leave it soft. The hazelnuts and charred lemon are best added fresh if you're serving it again.

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