Roasted Broccolini with Balsamic and Fried Onions
Serves 6
Broccolini has a milder, sweeter flavor than broccoli. Enjoy it in this elegant, effortless side dish that pairs well with a variety of entrées. For a shortcut, use store-bought fried onions instead of making your own. Note that aged balsamic is thick, syrupy, and sweet. Do not substitute with regular balsamic vinegar.
Ingredients
- 2 bunches broccolini (about 1 pound total) (ends trimmed)
- 2 tablespoons extra virgin olive oil
- Kosher salt (to taste)
- Pepper (to taste)
- 1 cup canola oil
- 1/2 cup thinly sliced shallots
- 2 tablespoons aged balsamic vinegar
Directions
- Preheat oven to 425°F.
- Place broccolini on a rimmed sheet pan. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat. Roast 10 to 15 minutes or until stems are tender and tips begin to char.
- Make fried shallots: In a small pan, heat canola oil and sliced shallots together over medium heat. Stir gently from time to time. Remove shallot slices with a slotted spoon once they are golden (5 to 8 minutes). Transfer to a plate lined with paper towels. Immediately sprinkle with salt, to taste. The shallots will crisp as they cool.
- To serve, arrange broccolini on platter. Drizzle with aged balsamic reduction and top with fried shallots.
Cook Tips
A mandoline makes quick work of slicing the shallots and keeps the slices consistently thin.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 110
- Fat: 0 g
- Saturated Fat: 1.0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 40.0 mg
- Carbohydrates: 12.0 g
- Fiber: 2.0 g
- Added Sugars: 0 g
- Sugar: 0 g
- Protein: 1.0 g