Lemon Parmesan Broccolini
sandravalvassori.com
Bright, zesty, and irresistibly savory, this Lemon Parmesan Broccolini is a side dish that always steals the spotlight. With perfectly crisp-tender stems, golden edges, a smoky kiss of lemon, crispy garlic chips, and a delicate sprinkle of salty Parmesan, every bite is bursting with flavor. It’s quick, easy, and destined to become your new go-to veggie dish!
Servings: 4
Ingredients
- 1/4 cup olive oil
- 3 garlic cloves, thinly sliced
- 1/4 cup water
- 2 bunches broccolini
- Kosher salt and freshly ground pepper
- 1 lemon, halved crosswise, seeds removed
- 1/3 cup finely grated Parmesan, plus more for serving
- flaky salt to finish, optional
Instructions
- Line a plate with paper towels. In a small saucepan, combine the olive oil with the garlic slices. Heat over medium heat and cook for 3-4 minutes or until garlic is just starting to turn golden. TIP: While the garlic is cooking, use a heat-proof spatula, or chop sticks, to separate any slices that have stuck together. Remove from heat and use a slotted spoon to transfer garlic chips to the paper towel-lined plate. Set the olive oil and garlic chips aside.
- Rinse the Broccolini under cool water. Shake the stalks gently to remove excess water. (No need to pat dry.) Using a sharp knife, trim about half an inch off the bottom of the stems. If the stalks are very thick, halve them lengthwise. Leave any smaller, slender stalks intact.
- In a large, ovenproof skillet that has a lid, heat 1/4 cup water over medium heat. When water is gently bubbling, reduce heat to medium-low and add the broccolini. Season with a pinch of salt and pepper, to taste. Cover, and cook for 3-4 minutes or until the veggies are tender and bright green.
- Place an oven rack about 8 inches from the broiler and turn the broiler on.
- Thinly slice half the lemon into rounds and set the other half aside.
- Drizzle the broccolini with about 2 tablespoons of the garlic-infused olive oil (any leftover oil can be stored for later use) and gently toss to coat. Scatter the lemon slices around the broccolini stalks and sprinkle with parmesan cheese. Transfer pan to oven and broil for 2-3 minutes, watching closely, until the broccolini and lemon slices slightly charr in some spots.
- Remove pan from oven and transfer the broccolini and lemon slices to a serving platter. Drizzle with a little lemon juice from the remaining half of the lemon. Top with garlic chips, more parmesan cheese, and flaky salt, if using.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat until heated through. Add a splash of olive oil if needed.
- Freezing: Not recommended, as the broccolini may become mushy upon thawing.