This is a simple and fast side dish that is great with just about any main course from salmon to steaks to pork skewers. We use a two-step process to roast the veggies and then add garlic and lemon to keep the flavors all separated until just before serving. The result is a perfect tendercrisp texture with the right amount of browning combined with the zing of fresh lemon juice and the crunch of crispy-fried garlic slices.
- 6 to 8 cups of fresh broccolini (or you can use a head of regular broccoli and just cut into 1/2″ thick or so pieces about 2″ to 3″ long)
- 3~4 large cloves garlic, peeled and thinly sliced
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 4 tbsp extra virgin olive oil, divided
- juice of 1/2 lemon (forgive the looks of this one, it had been zested for a different recipe the day before)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
Heat the oven to 500 degrees with a rack at the lowest position. Toss the broccolini with 2 tablespoons of olive oil and the salt and pepper until well coated. Spread out evenly in a single layer on a large baking pan (a stoneware works well). When the oven is hot, place the pan into the oven and cook for about 10 minutes until things are lightly browned but tender.
Meanwhile, combine the red pepper flakes, remaining olive oil, and garlic in a small prep bowl. Combine the lemon juice and oregano in a separate bowl. Heat the olive oil/garlic/pepper mixture in a small skillet or sauce pan over medium heat, stirring frequently, until very fragrant and the garlic starts to brown and turn slightly crispy (5 to 7 minutes). Remove from heat and stir in the lemon juice mixure.
As soon as the broccolini is out of the oven, transfer back to the original mixing bowl and pour the garlic and lemon mixture over top. Toss to coat, then transfer to a serving bowl. Serve immediately while still warm.