Crispy roasted broccolini with creamy mustard sauce. Easy 15 minute side dish for chicken, steak or pork chops. Non dairy.
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This easy veggie side dish is a staple at our house because it’s really quick to make and super delicious.
Broccolini is a cross between regular broccoli and gai-lan, a Chinese green that also belongs to the cabbage family. It is rich in vitamins and minerals and is a great way to round off a healthy meal.
The creamy mustard dressing gives the dish a special touch. It also makes a fabulous dipping sauce for any other veg you fancy.
Roasted broccolini with creamy mustard sauce
Look for broccoli near broccoli and other leafy green vegetables in the produce section of your grocery store. Substitute regular broccoli if you can’t find broccolini.
You’ll probably have some leftover sauce. Store for up to a week and serve over other roasted vegetables or use as a dipping sauce.
ingredients
For the sauce (makes 1 1/4 cups):
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1 Cup raw unsalted cashew nuts
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1/2 Cup water
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1/4 Cup fresh lemon juice
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2 tablespoon Extra virgin olive oil
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2 tablespoon Dijon mustard
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1 teaspoon Apple Cider Vinegar
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon fine sea salt (or regular salt)
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1/8 teaspoon red pepper flakes
For the broccoli:
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1 pound (460G) broccoli
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3 1/2 tablespoon Extra virgin olive oil
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1/2 teaspoon Saltplus more to taste
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1/8 teaspoon fresh ground black pepperplus more to taste
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2 tablespoon fresh garlicfinely chopped
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1/2 Cup cut raw almonds
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1 1/2 tablespoon fresh lemon juice
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1/2 teaspoon Finely grated Lemon peelplus more to taste
method
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Soak the cashew nuts for the sauce:
Soak the cashews in a bowl covered with filtered water for 2 hours, then drain. Alternatively, you can quickly soak the cashews by covering them with boiling water and soaking for 10 minutes, then draining.
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Preheat the oven:
Preheat the oven to 425°F and line a baking sheet with parchment paper.
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Fry the broccolini:
Toss the broccolini with 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper. Roast for 10 to 15 minutes or until tender and slightly crispy.
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Make the dressing:
In your blender, add the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes. Blow on high for 30 to 60 seconds until smooth and creamy.
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Prepare garlic and almonds:
In a small skillet over medium-high heat, heat the remaining 1 1/2 tablespoons olive oil and cook the garlic until fragrant and just beginning to brown, 1 to 2 minutes.
Add the almonds and stir for about 1 minute or until just heated. Stir in the lemon juice and zest. Remove the pan from the heat.
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Garnish and serve broccolini:
Remove the roasted broccolini from the oven and place on a platter. Scatter the almond mixture over the broccolini and season with additional lemon juice, zest, salt and pepper.
Drizzle with some sauce and spread the rest of the sauce around the table. Serve warm.
| nutritional information (per serving) | |
|---|---|
| 329 | calories |
| 28g | Fat |
| 17g | carbohydrates |
| 7g | protein |
