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Charred Broccolini with Preserved Lemon & Caper Dressing

This charred broccolini recipe with its preserved lemon and caper dressing is a delicious warm side dish. Or add feta and toasted seeds if you want a room-temperature charred broccolini salad. You can even add a cup of cooked brown lentils to turn it into a more substantial complete meal.

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

Ingredients

  • 1 pound broccolini (Tenderstem broccoli), with the ends trimmed, or regular broccoli cut into florets
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons capers, drained, rinsed, and roughly chopped
  • 1½ tablespoons chopped preserved lemon skins*, or preserved lemon puree
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice, fresh
  • ½ teaspoon salt
  • 3 tablespoons chopped parsley leaves,
To serve as a broccolini salad (optional)
  • 3½ ounces feta (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 preserved lemon and charred broccolini recipe is inspired by Julia Turshen's “Charred broccoli with capers and lemon” from Now & Again. A great book if you love to reimagine leftovers as much as I do.
  •  
  • The nutritional information estimates do not include the optional topping ingredients.
  • Learn how to make preserved lemons at home, or try this quick preserved lemon substitute.
  • I use a conventional oven setting (non-fan). You may need to adjust the oven temperature to suit your type of oven or preferred setting.
  • See the full blog post for serving suggestions and leftover ideas!

Nutrition Information

Calories 176kcal (9%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 10g 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: 4Serving

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.