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Roasted Broccolini

a favorite restaurant redo.
Course: Everything Else
Cuisine: American, International


  • 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. Serve
    If you have the balsamic reduction (or want to make) that is so popular, that is a great drizzle too