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Parmesan and Feta Broccolini
The wildly addictive Parmesan and Feta Broccolini is one of the best ways to make broccolini EVER!
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish, Salad
Cuisine:
Mediterranean
Servings:
6
people
Author:
Gaby Dalkin
Ingredients
4
bunches
broccolini
kosher salt and freshly cracked black pepper
4
tablespoons
olive oil
⅓
cup
crumbled feta
(buy the kind that comes in brine)
Lemon Parmesan Vinaigrette
2
cloves
garlic
finely chopped
1
tablespoon
dijon mustard
¼
cup
champagne vinegar
2
tablespoons
fresh lemon juice
¼
cup
parmesan cheese
grated
1
teaspoon
red pepper flakes
½
teaspoon
salt
½
teaspoon
freshly ground black pepper
½
cup
extra virgin olive oil
Instructions
Arrange the broccolini on a large sheet pan and drizzle with olive oil. Roast at 425 degrees until tender but not too crispy, about 15-25 minutes
While the broccolini is roasting, whisk together all the ingredients for the vinaigrette and set aside.
Remove and let cool slightly.
Toss the broccolini with ¼ cup of the vinaigrette and feta. Taste and adjust seasonings or add more vinaigrette if needed. Serve immediately.
Notes
If you aren't a fan of feta, try blue cheese or more Parmesan.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
10
g
|
Protein:
7
g
|
Fat:
30
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
21
g
|
Cholesterol:
10
mg
|
Sodium:
423
mg
|
Potassium:
35
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2170
IU
|
Vitamin C:
106
mg
|
Calcium:
177
mg
|
Iron:
1
mg