A super easy but super impressive side dish to go with your next dinner or dinner party!
serves 2 | 15 minutes
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veggie peeler (for the cheese)
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🍽️ what to serve this with: this would go great with my kinda french onion chicken, creamy crispy leek chicken thighs or my pretzel crusted chicken with brown butter balsamic sauce
🎶jazz things up: if you want to take this from weekday > dinner party vibes - add in a 1/2 tbsp butter to the sauce right before adding the broccolini back AND/OR finish with freshly toasted pine nuts or crushed marcona almonds.
⏰ make ahead: this is super simple to make and I recommend doing it fresh otherwise the broccolini gets soggy and wilty.
📦 storing: store in an airtight container for up to 3 days in the fridge.
🔄leftovers: pop in the microwave or air fryer until just warmed and finish with more fresh cheese.
🌾make it GF: ✅
🧀make it DF: ✅ skip the cheese
3 tbsp olive oil
1 large bunch broccolini
salt
For the jammy shallots:
2 shallots
1/4 tsp chili flakes
2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon
To finish:
fresh cracked pepper
pecorino or parm to finish
squeeze of lemon
char the broccolini
wash and dry broccolini, trim the ends and split any thick pieces down the middle so pieces are all mostly even thickness.
heat a large skillet (cast iron if you have it) over medium-high. Add 3 tbsp of olive oil, then add broccolini in a single layer and season with salt. Let it cook undisturbed until deeply charred on one side, 3–4 minutes.
flip and cook another 2–3 minutes until tender-crisp. Transfer to a plate.
(Slice your shallots while this is happening)
make the jammy shallots
lower your pan to to medium low heat and add a little more olive oil if needed.
Add sliced shallots, a pinch of salt, and 1/4 tsp chili flakes. Cook, stirring occasionally, until soft and lightly golden, about 3–4 minutes.
finish
add 2 tbsp balsamic, 1 tbsp maple and 1 tsp dijon to the pan. Let it bubble and reduce for 1–2 minutes until syrupy and glossy.
return broccolini to the pan and toss to coat in the glaze and shallots. Remove from heat and finish with a big squeeze of lemon.
plate and finish with lots of freshly cracked black pepper and lots of finely grated pecorino.
⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.
olive oil: any high quality neutral oil will work (like avocado)
broccolini: you can use broccoli but it will be a slightly different vibe as broccoli is a bit more tender. I recommend slicing the broccoli flat almost like a broccoli steak, to keed things intact.
shallot: 1/2 of any onion will work but add 1 clove minced garlic 30 seconds before adding in your maple/balsamic/dijon
chili flakes: can skip
maple syrup: 2 tsp brown sugar + 1 tbsp water
pecorino or parm: any hard cheese will work really or you can skip
lemon: a splash of white wine vinegar would work.
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