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+ servings
close up of cumin roasted broccolini on a platter with lemon wedges and a jar of lemon yogurt dipping sauce

Cumin Roasted Broccolini with Lemon Yogurt Dipping Sauce

Rebecca Eisenberg
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.
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Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 2 people

Ingredients
  

  • 1 bunch broccolini
  • 3 tablespoon olive oil
  • ¾ teaspoon cumin
  • teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon finely grated parmesan cheese
  • 2 sprigs fresh dill, torn (or ½ teaspoon dried dill weed)
  • ½ teaspoon salt (1 teaspoon if using diamond crystal kosher salt)
  • ¼ teaspoon freshly cracked black pepper

Yogurt sauce

  • ½ cup plain greek yogurt
  • ½ small shallot (minced)
  • ¼ teaspoon lemon zest
  • juice from half a lemon
  • 1 pinch asafoetida (optional, see notes)
  • 2 teaspoon finely chopped walnuts, toasted (optional)
  • salt & pepper (to taste)

Instructions
 

  • Preheat the oven to 425°F with a rack in the lower middle position.
  • Wash and dry the broccolini. Remove any wilted leaves. Trim the bottom ¼" of the stems.
  • Line a sheet pan with aluminum foil and arrange the broccolini in a single layer.
  • Drizzle with olive oil and sprinkle with salt, pepper, cumin, and crushed red pepper flakes. Use a heavier hand with the seasonings over the blossom ends of the broccolini rather than the stems. Toss the broccolini on the sheet pan with your hands so they're all evenly coated, then arrange them back into a single layer on the pan.
  • Sprinkle parmesan and dill (if using) over the blossom ends of the broccolini.
  • Cook for 20 minutes, until the edges of the broccolini are crispy and slightly blackened.
  • While the broccolini cooks, make the yogurt sauce by combining greek yogurt minced shallot, lemon zest and juice, asafoetida (if using), and season with salt and pepper to taste. Toast the nuts in a bare skillet over medium heat until they take on a slightly darker color and become quite fragrant.
  • Remove the broccolini from the oven and arrange on a serving platter. Spoon the yogurt sauce over the stems, then top with the toasted walnuts, or serve it as a dipping sauce on the side with the toasted walnuts on top.

RECIPE NOTES

  • I first learned about asafoetida (aka "hing") from Priya Krishnah's Indian-ish cookbook (which I've recommended here). It's a pale yellow, funky-smelling powder that, as far as I understand it, basically enhances the other spices in your cooking. If you're curious you can read more about it or buy it online in very small quantities to give it a try. 

YOUR NOTES

Tried this recipe?Leave a comment and let me how it was!