Roasted Broccolini
a favorite restaurant redo.
Course: Everything Else
Cuisine: American, International
Servings: 0
- 2 Tbs. Olive Oil, divided
- 1 bunch Broccolini, washed and trimmed 1 bunch will serve one or 2 people
- 1/2 tsp. kosher salt
- 1/2 cup Sweet Cherry Tomatoes, I used Twilights here
- 3-5 Cipollini Onions, sliced thin
- 2 Tbs. Stonewall Roasted Onion Jam
- 1/4 cup Chopped roasted, unsalted, hazelnuts
- 1 Tbs, Good Quality Balsamic Vinegar
Preheat oven to 375°Toss broccolini with 1 Tbs. olive oil and kosher salt.Line a baking sheet with foil and spread broccolini out in a single layer. Roast in oven, for 15-20 minutes. Broccolini should still be firm but able to be pierced with a fork. Turn on broiler and watch carefully, but get a little char on the leaves. Meanwhile, heat 1 Tbs. of olive oil in a sauté pan over low-medium heat. Add tomatoes and stir. Toss ocassionally until tomatoes start to burst.Add sliced onions and stir, as cooking. It should take about 5 minutes for the onions to soften and get translucent.Add Roasted Onion Jam and stir to incorporate and melt. Place broccolini on platter and smother with sauce. Sprinkle with hazelnuts and give a quick drizzle of balsamic. ServeIf you have the balsamic reduction (or want to make) that is so popular, that is a great drizzle too