Steam-Roasted Broccolini with Olive-Herb Tapenade
Carlene Thomas RDN
September 7, 2023
This umami-rich vegetarian side dish features perfectly steam-roasted broccolini. By using the steam function of the Anova Precision Oven, the broccolini becomes tender but not mushy! Paired with an olive, caper, garlic, and herb tapenade, this crave-worthy recipe makes a perfect pair for a steak, chicken, or plant protein entrée.
Note: This recipe will also work with standard broccoli. You may find that you need to increase the cooking time slightly.
Serves
4
Prep Time
00:10
Cook Time
00:10
4.25 (4)
3499
Ingredients
2 heads
broccolini (see note)
3 Tbsp
extra-virgin olive oil, divided
½ cup
pitted Kalamata olives
1.5 Tbsp
thinly sliced fresh basil
1.5 Tbsp
finely chopped fresh flat leaf parsley
1 Tbsp
drained capers
1 Tbsp
minced garlic
2 tsp
fresh lemon juice
⅛ tsp
freshly ground black pepper
1 Tbsp
shaved Parmesan cheese
Steps
1. Preheat Oven
Rack
Sous Vide Mode: Off
Steam: 80%
Temp: 400°F
Heat: Rear
2. Cut Broccolini
Remove and compost the base of the broccolini stems. Cut florets into bite-size pieces.
3. Prepare Broccolini
In a large bowl, toss together the broccolini with 1 1/2 Tbsp of the olive oil.
4. Cook
Rack
Spread the broccolini in an even layer on a baking sheet. (Use a perforated pan if you’ve got one, placing a solid sheet pan on a rack below to catch drips.) Transfer to the oven and cook until crisp-tender, 10 minutes.
Sous Vide Mode: Off
Steam: 80%
Temp: 400°F
Heat: Rear
00:10 Timer
5. Prepare Tapenade
While the broccolini cooks, combine the olives, basil, parsley, capers, garlic, lemon juice, pepper, and remaining 1 1/2 Tbsp oil in a medium bowl. Stir to combine.
6. Serve
Transfer the broccolini to a platter and spoon the tapenade over the top. Garnish with the shaved Parmesan. Serve immediately.
© 2013 - 2024 Anova Applied Electronics, Inc.