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Charred Broccolini with Preserved Lemon & Caper Dressing
5 from 18 votes

Charred Broccolini with Preserved Lemon & Caper Dressing

Charred Broccolini with Preserved Lemon & Caper Dressing features tender broccolini roasted at high heat for crispy, charred edges. Tossed in a bright dressing made with preserved lemon, capers, garlic, and lemon juice, it is a flavorful vegetable side that combines smoky and tangy notes, finished with parsley and optional feta or toasted seeds.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 176 kcal
Course: Side Dish, Salad
Cuisine: Mediterranean, Middle Eastern

Ingredients

  • 1 pound broccolini with the ends trimmed, or regular broccoli cut into florets, aka Tenderstem broccoli
  • 4 tablespoons extra virgin olive oil divided
  • 2 tablespoons capers drained, rinsed, and roughly chopped
  • 1½ tablespoons lemon skin or preserved lemon puree, chopped preserved
  • 1 garlic minced, clove
  • 1 tablespoon lemon juice fresh
  • ½ teaspoon salt
  • 3 tablespoons parsley chopped leaves
To serve as a broccolini salad (optional)
  • 3½ ounces feta cheese optional
  • 3 tablespoons toasted seeds (optional)

Instructions

    Cup of Yum
  1. Place the sheet pan in the oven and preheat it to 440 °F.
  2. Meanwhile, put the broccolini (or broccoli) in a large mixing bowl, and drizzle with 2 tablespoons of olive oil. Toss everything well to combine.
  3. When the oven is at temperature, remove the preheated baking tray and arrange the broccolini (or broccoli) evenly in the tray. Reserve the mixing bowl for the marinade.
  4. Roast until cooked with crispy, charred edges – turning or stirring after 10 minutes. It takes 15 to 20 minutes for broccolini and up to 30 minutes for broccoli to reach the perfect tenderness and char in my oven.
  5. In the meantime, place the remaining 2 tablespoons of olive oil in the reserved mixing bowl. Add the capers, preserved lemon, garlic, lemon juice, ½ teaspoon salt, and most of the chopped parsley. Give the marinade a quick stir.
  6. As soon as the broccolini is done cooking, place the just-tender, charred broccolini in the marinade while hot – even if you plan on serving the dish cooled – and toss to combine.
  7. Arrange the tenderstem broccoli (or broccoli florets) on a serving plate. Top it with the remaining parsley and serve warm. Alternatively, if you prefer a room-temperature broccolini salad, allow the broccoli to cool down before topping it with the feta and toasted seeds.

Notes

  • This recipe is inspired by Julia Turshen’s charred broccoli with capers and lemon and incorporates preserved lemon for brightness.
  • Use a conventional oven setting and adjust temperature as needed for your equipment to achieve charred, tender broccolini.
  • You can make preserved lemon at home or use a quick substitute to add characteristic flavor to the dressing.
  • Optional toppings include crumbled feta cheese and toasted seeds to add richness and texture.
  • See the original blog post for serving suggestions and ideas for leftover uses.

Nutrition Information

Calories 176kcal (9%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 10g (50%) Sodium 437mg (18%) Potassium 25mg (1%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2260IU (45%) Vitamin C 110mg (122%) Calcium 88mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 9g 3%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Sodium 437mg 18%
Potassium 25mg 1%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 2260IU 45%
Vitamin C 110mg 122%
Calcium 88mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.