Smoky, crisp-tender broccolini gets laced with warm chili-garlic butter for a bold, savory finish. Charred tips and snappy stems give a satisfying contrast to the butter’s silkiness. A bright squeeze and a kiss of lime zest cut through the heat and lift the flavors. Serve this as a vibrant side for grilled meats, simple rice bowls, or a weeknight vegetable plate.
Ingredients
- 1 lb broccolini, trimmed (about 450 g)
- 1 tbsp olive oil
- 3/4 tsp fine sea salt, divided
- 1/4 tsp freshly ground black pepper
- 3 tbsp unsalted butter
- 2 garlic cloves, finely minced
- 1/2–1 tsp red pepper flakes (adjust to heat preference)
- 1 tsp lime zest plus 1 tbsp lime juice
- 1 tsp toasted sesame seeds or chopped toasted almonds (optional)
Instructions
- Pat broccolini dry and trim any very thick stem ends so pieces are uniform in thickness.
- Toss broccolini with olive oil and 1/2 tsp salt. Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot.
- Add broccolini in a single layer (work in batches if needed) and cook, undisturbed, 2–3 minutes to develop charred spots. Toss or flip and cook another 2–3 minutes until stems are tender-crisp and tips are charred.
- While broccolini chars, melt butter in a small saucepan over medium-low heat. Add minced garlic and red pepper flakes and cook 45–60 seconds until fragrant but not browned.
- Remove butter from heat, stir in lime zest and lime juice, and season with the remaining 1/4 tsp salt and black pepper.
- Transfer broccolini to a serving platter, pour the chili-garlic butter over the top, and toss gently to coat. Scatter toasted sesame seeds or almonds if using.
- Taste and adjust with a pinch more salt or a squeeze more lime if needed. Serve warm.
Tips or Variations
For a smokier note, finish briefly under a hot broiler to crisp tips. Swap lime for lemon if preferred, or add a splash of soy sauce to the butter for umami depth.