Notes

My suggestion for this recipe is not to worry too much about specific measurements. I’ve included some outlines below, but the basic format is open to interpretation. Char some veg, simmer some chiles and garlic in olive oil, mix in some lemon juice and lemon zest, and slather that all over your veggies. It’s a simple side dish that’s big on flavor.

I like to serve this with steak or roasted chicken, and some grilled sourdough bread for a simple and delicious dinner.

A few notes on this recipe:

  • This recipe calls for Calabrian chiles, but in theory you could use any fresh / roasted red chile (piquillo peppers are great if you want less heat).
  • The anchovy fillets are optional, but I highly recommend them for a big umami boost. They blend into the background and won’t overpower things.
  • You can up the flavor/texture factor even more by topping this with toasted breadcrumbs and parmesan or pecorino cheese.
  • I did this with broccolini, but it would work great with lots of vegetables— broccoli, romanesco, cauliflower…even charred kale or dandelion greens.

If your broccolini is super thick, you can blanch it before roasting in order to have it cook evenly, but I don’t find that to be very necessary. I like to roast it in a hot oven until it’s slightly charred on the outside and still has a bit of snap to it.

Ingredients

  • 1lb baby broccolini
  • 1/3 cup extra virgin olive oil
  • 5 cloves of garlic, peeled and sliced
  • 2-3 cloves garlic, peeled and smashed whole with a knife
  • 1 large shallot, diced finely
  • 2-3 tbsp chopped Calabrian chiles
  • 2 anchovy fillets (optional)
  • 1 whole lemon
  • salt

Process

  1. Pre-heat your oven to 425°F.
  2. Add the olive oil to a small saucepan and place it over medium-low heat. If using anchovies, add those to the oil and stir until they begin to dissolve. Then add the garlic, shallot, and chiles.
  3. Allow the entire mixture to slowly infuse until the garlic is just turning golden brown. Season with salt.
  4. Meanwhile, season the broccolini with with a small bit of olive oil and some salt, place it on a sheet tray, and roast it in the oven until it’s slightly charred and cooked through (about 10-20 min).
  5. Take the olive oil mixture off of the heat. Stir in the zest and juice of one lemon. Taste it and adjust as needed with more salt or lemon juice.
  6. Lay the broccolini out on a plate and spoon the sauce all over it. Serve immediately.