Cumin Roasted Broccolini with Lemon Yogurt Sauce
Broccolini needs barely any help to become a totally delicious side dish. Measurements hardly matter here, consider them a starting point and scale up or down depending on how much broccolini you have and how intense you want the flavors to be.
Ingredients
- 1-2 bunches broccolini
- 3 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ⅛ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt (use half as much of any other type of salt)
- ½ teaspoon black pepper (freshly cracked or ground)
Lemon Yogurt Sauce
- ½ cup plain greek yogurt
- ¼ teaspoon lemon zest
- 1½ tablespoons lemon juice
- ¼ teaspoon diamond crystal kosher salt (to taste)
- ¼ teaspoon black pepper (freshly cracked or ground)
Instructions
- Preheat the oven to 425°F. Line a sheet pan with aluminum foil, parchment, or a silicone mat.
- Wash and dry the broccolini. Remove any wilted leaves. Trim the bottom ¼" off the stems and separate any thick stems into single stalks.
- Arrange the broccolini in a single layer on the sheet pan.
- Drizzle with olive oil and sprinkle with salt, pepper, cumin, and crushed red pepper flakes. Roll the broccolini around on the sheet pan and rub the broccolini blossoms in the seasoning and oil on the pan to coat evenly with oil and seasoning.
- Cook for 15-20 minutes, until the edges of the broccolini are crispy and slightly blackened and the stems darker green in color.
- While the broccolini cooks, make the yogurt sauce by combining greek yogurt lemon zest and juice, and salt and pepper.
- Remove the broccolini from the oven and arrange on a serving platter. Drizzle the lemon yogurt sauce over the broccolini to serve or serve on the side for dipping.