This broccolini recipe is a great way to enjoy broccolini without the bitterness that often comes with cruciferous vegetables.
The honey mustard vinaigrette adds a delicious sweet and savory balance.
This side dish goes wonderfully well with any protein and it can be served hot or cold.
What is broccolini?
Broccoli’s cousin, broccolini has thin green stalks with long leaves on either end.
You might sometimes hear it called “baby broccoli.”
They have smaller florets than broccoli and tend to be less bitter than broccoli when eaten raw due to their higher water content.
Broccolini has been growing in popularity recently because of its milder taste and ease of preparation. I also personally think they’re so adorable – and they just look really fancy!
How is broccolini grown?
Broccolini is typically harvested at a younger age than broccoli.
This broccolini recipe will be using broccolini that has been harvested when the broccolini plant was between six and ten inches tall.
The lower sugar content in young broccolini means it can be eaten raw, giving you more versatility with preparation.
Broccolini is different from broccoli because broccolini does not have a head.
Instead, broccolini has long stalks and large leaves on either end of the stalk.
Ingredients for Honey Mustard Vinaigrette Broccolini
- Broccolini
- Garlic
- Mustard
- Walnuts
- Olive Oil
- Honey
- Apple Cider Vinegar
- Lemon
Honey Mustard Vinaigrette Broccolini Recipe
I love this recipe because it has everything – texture, sweetness, tartness, color! But I also love it because it’s easy to prepare, and incredibly flavorful.
In a saucepan, add olive oil, walnuts, and garlic and cook on medium heat until the garlic has browned and smells fragrant- 2-3 minutes.
Turn the heat down to low.
Add honey, apple cider vinegar, lemon juice, and stir until incorporated. Let the mixture simmer on low heat.
In a skillet over medium heat, add 1 tablespoon of olive oil, and cook broccolini for 2 minutes.
Add 2 tablespoons of water to the skillet and cover to cook for 3 more minutes.
Plate your broccolini, and drizzle with vinaigrette.
Eat and enjoy immediately.
Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Print RecipeDescription
A light, bright side dish using broccolini.
- 2 cloves garlic peeled
- 1/2 ounce Walnuts
- 1/4 cup + 1 tablespoon Olive Oil
- 2 tablespoons Honey
- 1 tablespoon mustard
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon lemon juice
- 1 bunch Broccolini (roughly 12 stalks)
- In a saucepan, add olive oil, walnuts, and garlic and cook on medium heat until the garlic has browned and smells fragrant- 2-3 minutes.
- Turn the heat down to low.
- Add honey, apple cider vinegar, lemon juice, and stir until incorporated. Let the mixture simmer on low heat.
- In a skillet over medium heat, add 1 tablespoon of olive oil, and cook broccolini for 2 minutes.
- Add 2 tablespoons of water to the skillet and cover to cook for 3 more minutes.
- Plate your broccolini, and drizzle with vinaigrette.
- Eat and enjoy immediately.
Equipment
Whisk
Buy Now →Small Saucepan
Buy Now →cast iron skillet
Buy Now →Notes
- Nutrition information is calculated with half of the vinaigrette used in the final dish per serving. I’d recommend using 1 tablespoon of the vinaigrette, per serving, which will significantly reduce fat content. You can reserve the rest of the vinaigrette in an air-tight container.
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Size 6 broccolini and 1/2 vinaigrette
- Calories: 378
- Sugar: 11.8g
- Sodium: 45.2mg
- Fat: 32.9g
- Carbohydrates: 21.3g
- Fiber: 6.1g
- Protein: 7g
- Cholesterol: 0mg
Keywords: broccolini
What to pair with broccolini
- Ancho Chile Rubbed Ribeye Steaks
- Pressure Cooker Whole Chicken
- Pan-Roasted Salmon with Lemon Basil Cream Sauce
- Cauliflower Puree
