Lemon Garlic Broccolini (AIP, Paleo, Whole30)
Garlic lemon broccolini roasted until tender with charred edges, finished with garlic and lemon.
Ingredients
- 1 lb broccolini, about 2 bunches
- 1 tbsp white wine vinegar
- 1 lemon, quartered
- 2 tbsp olive oil, plus more as needed
- 2 cloves garlic, thinly sliced
- 1½ tsp kosher salt, plus more as needed
Instructions
- Place a dry sheet pan on the middle rack and preheat the oven to 425°F.
- Fill a large, high-sided sauté pan with water. Add the white wine vinegar and 1 teaspoon of salt, and bring to a simmer. Add the broccolini and blanch for 1 to 2 minutes, until the stems are bright green and just beginning to soften.
- Transfer the broccolini to a towel-lined surface and pat dry.
- Carefully remove the hot sheet pan from the oven and coat it with olive oil. Add the broccolini and lemon quarters, turning to coat in the oil, then season with the remaining ½ teaspoon salt. Arrange in a single, even layer and roast for 8 minutes.
- Remove from the oven, scatter the garlic over the pan, and return to roast for about 5 minutes more, or until the broccolini is lightly charred at the edges and the garlic is fragrant.
- Toss gently with the garlic and squeeze the roasted lemon over the top. Taste and adjust seasoning as needed.