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Roasted Broccolini with Anchovy Sauce





Yields
Serves 6



Total Time
35 mins

Imagine what the salty tang of anchovies does for Caesar salad, and you'll understand the draw of this classic Italian combination. Try it alongside a holiday roast or pasta dish.

su-Roasted Broccolini with Anchovy Sauce Image




Photo: Iain Bagwell; Styling: Karen Shinto
 1 1/2 pounds broccolini, stalks split if needed to make them 1/2 to 3/4 in. wide (tops can be wider)
 6 tablespoons extra-virgin olive oil, divided
 1/4 teaspoon kosher salt
 1/2 teaspoon pepper, divided
 4 large garlic cloves, thinly sliced
 6 to 8 canned anchovy fillets, chopped
  Lemon wedges (optional)
Step 1
1

Preheat oven to 425°. Trim leaves from broccolini if you like (for a tidier look). Put broccolini on 2 large rimmed baking sheets.

Step 2
2

Combine 3 tbsp. oil with the salt and 1/4 tsp. pepper. Drizzle over broccolini and turn until well coated. Roast, switching pan positions and turning broccolini with tongs halfway through cooking, until browned at edges, about 15 minutes.

Step 3
3

Meanwhile, heat remaining 3 tbsp. oil and 1/4 tsp. pepper with the garlic and anchovies in a 12-in. frying pan over medium-low heat. Cook, stirring occasionally, until garlic is soft but not browned (reduce heat if needed), 12 to 15 minutes.

Step 4
4

Toss broccolini with anchovy mixture in frying pan. Serve with lemon wedges to squeeze on top if you like.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 181Calories from Fat 69
% Daily Value *
Total Fat 14g22%

Saturated Fat 2.1g11%
Cholesterol 4mg2%
Sodium 268mg12%
Total Carbohydrate 9g3%

Dietary Fiber 1.4g6%
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.