Charred broccolini with lemon-garlic yogurt
25 min · 12 g protein · 134 cals / serving
Broccolini roasted hot until the stems are tender-crisp and the florets go dark and crunchy, tossed with chili and lemon zest, then piled onto a cold swoosh of garlicky lemon yogurt and finished with toasted almonds and a fine grating of parmesan. The side dish that gets eaten first.
Ingredients
- 2 bunches (1 lb) broccolini, thick stems halved lengthwise
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 2 cloves garlic, thinly sliced
Lemon yogurt
- 1 cup nonfat Greek yogurt
- 1 tbsp lemon juice
- 1 small clove garlic, grated
To finish
- 1 tsp lemon zest
- 1 1/2 tbsp almonds, roughly chopped and toasted
- 2 tbsp grated parmesan, finely grated
Steps
- Heat the oven to 450°F, with a sheet pan inside. Toss the broccolini with the oil, most of the salt and the pepper flakes.
- Spread it on the hot pan in one layer and roast 8 minutes. Scatter the sliced garlic over, toss, and roast another 4–6 minutes, until the stems are just tender and the florets are deeply charred and crisp.
- Meanwhile, stir the yogurt with the lemon juice, grated garlic and the rest of the salt.
- Spread the yogurt over a platter, pile the hot broccolini on top and finish with lemon zest, toasted almonds and parmesan.
Good to know
No broccolini?
Long-stem broccoli (Tenderstem) is the same vegetable under another name. Ordinary broccoli cut into long florets with plenty of stem works too, at about 68 instead of 72; give it 3–4 minutes more.
On the grill?
Yes: grill over high heat for 6–8 minutes, turning, until charred in spots, and add raw grated garlic to the oil instead of sliced.
Alternative
Per
- Calories
- 76
- Protein
- (36%)
- 7 g
- Fat
- (40%)
- 3 g
- Carbohydrates
- (24%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 215 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 535 kcal goes into the pot and 765 g of ingredients comes out as about 700 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.