This vibrant dish features roasted broccolini and carrots topped with a fresh gremolata made from herbs, lemon zest, and pine nuts, creating a delightful blend of flavors and textures.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Parsley | 1/2 cup | chopped |
Chives | 1 tbsp | chopped |
Pine Nuts | 1/2 cup | toasted |
Lemon Zest | lemon's worth | |
Red Pepper Flakes | ||
Sea Salt | maledon salt or similar | |
Garlic | 1 clove | |
Carrot | 1 bunch | cut to 2" of stem and washed |
Broccolini | 3 bunch | 3 bunches = 2 heads broccoli, tough bottoms cut off usually 2" and washed |
Olive Oil | 3 tbsp | |
Salt |
PREPARATION
Roast the vegetables.
Preheat the oven to 450°F (232 °C). In a bowl, toss the carrots with 1 TB olive oil and season with salt. Spread out in a single layer on a sheet tray. Toss the broccolini with 2 TB olive oil and season with salt. Massage the oil and salt into the broccolini. Spread out in a single layer on a sheet tray. Add the carrots to the oven first, roast 10 minutes. Add the sheet tray with the broccolini and continue roasting 10 more minutes, flipping occasionally. Remove from the oven.
Make the gremolata.
In a food processor, add the pine nuts and the garlic. Pulse a few times until crumbly in texture. Add the herbs and lemon zest. Continue pulsing until well chopped. Avoid over processing, the pine nuts have so much oil that they will turn into “butter” very quickly. Place mixture in a bowl and add the sea salt flake (lightly crush between your fingers) and chile flake to taste.
Lay the vegetables out on a platter.
Sprinkle with the gremolata, and place the rest in a bowl to serve alongside. Serve up!