Side Dish: United States – Roasted Broccolini with Lemon and Caper Gremolata
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 lb (450 g) broccolini, trimmed 3 tbsp (45 ml) extra-virgin olive oil, divided 1 / 4 tsp (1.25 ml) red pepper flakes (optional) Kosher salt, to taste Freshly ground black pepper, to taste 1 small garlic clove, very finely minced 2 tbsp (8 g) finely chopped fresh flat-leaf parsley 1 tbsp (15 ml) capers, rinsed and chopped 1 tsp (5 ml) finely grated lemon zest 1 to 2 tsp (5 to 10 ml) fresh lemon juice
Show original ingredient measurements
1 lb (450 g) broccolini, trimmed 3 tbsp (45 ml) extra-virgin olive oil, divided 1 / 4 tsp red pepper flakes (optional) Kosher salt, to taste Freshly ground black pepper, to taste 1 small garlic clove, very finely minced 2 tbsp (8 g) finely chopped fresh flat-leaf parsley 1 tbsp (15 ml) capers, rinsed and chopped 1 tsp finely grated lemon zest 1 to 2 tsp fresh lemon juice
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss broccolini with 2 tablespoons (30 ml) olive oil, red pepper flakes (if using), a generous pinch of salt, and black pepper. Spread in a single layer on the pan. Roast 12 to 15 minutes, flipping once, until tender-crisp with lightly charred tips. While broccolini roasts, make the gremolata: in a small bowl combine garlic, parsley, capers, lemon zest, 1 tablespoon (15 ml) olive oil, and 1 teaspoon (5 ml) lemon juice. Stir and season with a pinch of salt and pepper. Transfer hot broccolini to a platter and spoon the lemon-caper gremolata over the top. Toss gently to coat. Add more lemon juice, salt, or pepper to taste and serve immediately.
Show original instructions
Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Toss broccolini with 2 tablespoons olive oil, red pepper flakes (if using), a generous pinch of salt, and black pepper. Spread in a single layer on the pan. Roast 12 to 15 minutes, flipping once, until tender-crisp with lightly charred tips. While broccolini roasts, make the gremolata: in a small bowl combine garlic, parsley, capers, lemon zest, 1 tablespoon olive oil, and 1 teaspoon lemon juice. Stir and season with a pinch of salt and pepper. Transfer hot broccolini to a platter and spoon the lemon-caper gremolata over the top. Toss gently to coat. Add more lemon juice, salt, or pepper to taste and serve immediately.
Per serving | Servings: 4
Generated: 2026-11-05T19:35:20+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.