Roasted Broccolini with Calabrian Chile Vinaigrette

a simple side dish of roasted broccolini with calabrian chile vinaigrette & parmesan

servings: 4


  • ¾ lb broccolini, ends trimmed
  • 1 large shallot, thinly sliced
  • olive oil
  • kosher salt
  • 1 tbsp calabrian chile peppers (crushed in oil)
  • 1 tbsp honey
  • 2 cloves garlic, grated
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • ¼ cup olive oil
  • ¼ cup freshly grated parmesan cheese


  1. Preheat the oven to 425°F. Place the broccolini and shallots onto a sheet pan. Drizzle generously with olive oil. Toss to coat. Spread the broccolini and shallots into an even layer. Season with a pinch of salt. Roast for 12-15 minutes, or until browned and tender.
  2. Meanwhile, combine the calabrian chile peppers, honey garlic, lemon zest, and lemon juice in a mixing bowl. Whisk to combine. Slowly pour in the ¼ cup of olive oil, whisking continuously until emulsified. Season with salt to taste.
  3. Serve the broccolini with spoonfuls of the vinaigrette and a fresh grating of parmesan over top.