The Briny Lemon: Roasted Broccolini with Blue Cheese Cream

Broccolini is a hybrid of broccoli and kale with a slightly nutty flavor. At its best, it’s cooked until the stalks are just crisp-tender and the small florets turn bright green. Sautéing and steaming are common methods of cooking it—same as broccoli—but I think roasting brings out the most scrumptious flavor of this nutritious, earthy vegetable.

Here, a rich, creamy blue cheese dressing tops off the roasted broccolini with that wonderful salty, tangy, blue cheesy bite. This boldly flavored side dish is ready in less than 20 minutes.

Broccolini

Blue Cheese

Broccolini is great grilled and stir-fried too!

Serves 4

Ingredients

1 oz blue cheese, crumbled or chopped
2 tbsp plain Greek yogurt
1 tsp fresh lemon juice
1 small garlic clove, chopped
sea salt
freshly ground black pepper
3 tbsp olive oil, plus more for drizzling
2 tbsp water
1 large bunch baby broccolini, about 3/4 lb

Preparation

Preheat the oven to 375° F. Line a baking sheet with parchment paper.
Place the blue cheese, yogurt, lemon juice, and garlic in a food processor and season with salt and pepper. Pulse several times to blend the ingredients. (The mixture will be chunky.)
Gradually add the olive oil, processing until the mixture is creamy but still thick. Add the water and process until the dressing is thinned to a pourable consistency. Transfer to a bowl and set aside.

Ready to Mix

After 1st Processing

Oil Added

Water Added

Blue Cheese Cream

Trim any thick stems from the broccoilini and cut thick stalks in half lengthwise for even pieces.
Place on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Roast 10 minutes.
Turn the broccolini over and continue roasting until crisp-tender and browned in spots, 4-5 minutes longer.