Roasted Broccolini with Anchovy Sauce
Photo: Iain Bagwell; Styling: Karen Shinto
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.
How to Make It
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.
Ingredients
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)
Directions
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.
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