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.

Common Questions

Can I make this ahead?

Yes-roast everything ahead and rewarm before serving. Wait to add lemon and hazelnuts until the end for best texture.

THIS GUY COOKS

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What's the best way to get even char on the lemon?

Use a dry, hot skillet and let it sit undisturbed-resist the urge to move it.

Close-up of roasted asparagus topped with charred lemon slices, grated cheese, chopped nuts, and herbs, with dramatic lighting casting shadows and highlighting the textures.

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

Cook Time 30

Total Time 40

Servings: 4

Course: Appetizer, Side Dish, Vegetables

Cuisine: Californian, Modern

Calories: 495

Ingredients Equipment Method Nutrition Notes

Ingredients

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

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

Toast the Hazelnuts

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

Heat a small pan over medium heat. Slice lemon in half.
Once the pan is hot, place lemon halves cut side down and sear for 1-2 minutes until well browned. Let cool for 5 minutes, then slice off the charred ends (about ¼ inch thick) for garnish.

Finish and Serve

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.