Lemony Roasted Broccolini with Green Olives, Anchovies and Honey
In the world of veg, broccolini stands tall for me. With a quick roast on high heat, the floret ends become crispy and delicate, while the stalks remain tender and with just a touch of crunch. I’ve paired them with a bright briny umami packed dressing— olives are roasted alongside the broccolini to deepen their flavor and then are chopped and added to a mixture of anchovies, lemon, honey and sriracha. This chunky sauce also works well on swordfish or tuna steaks as well.
Serves 4
INGREDIENTS
2 bunches of broccolini, ends trimmed and larger stems halved lengthwise
⅓ cup pitted green olives
6 anchovies, chopped
1 tbsp anchovy oil
1 tsp sriracha
1 tbsp honey
Zest and juice of half a lemon
2 tbsp olive oil, divided
Flat leaf parsley, for garnish
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 450F.
Add broccolini and olives to a sheet pan and drizzle with 1 tbsp of olive oil, then season with kosher and pepper. Toss to coat, then arrange in a single layer. Roast in oven for 10-12 minutes or until broccolini and olives are tender and charred in spots.
In the meantime, into a small bowl, add anchovies, anchovy oil, sriracha, honey, lemon juice and zest, remaining 1 tbsp olive oil and toss to combine. Season with salt and pepper.
Remove sheet pan from oven, carefully remove olives roughly chop and add to the sauce bowl and mix to combine.
To serve, arrange broccolini on a platter and pour olive relish atop. Finish with a glug of olive oil and serve warm or at room temperature.
