Roasted Broccolini with Creamy Mustard Sauce Recipe

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Beverly Brooks Modified: March 21, 2022
Roasted Broccolini with Creamy Mustard Sauce Recipe

How To Make Roasted Broccolini with Creamy Mustard Sauce

Roasted broccolini with loads of garlic and almond slivers is served with a creamy sauce made of mustard and cashew to make a healthy side dish.

Preparation: 5 minutes
Cooking: 15 minutes
Soak Time: 10 minutes
Total: 30 minutes



For Sauce:

  • 1cupunsalted cashews,raw
  • ½cupwater
  • ¼cupfresh lemon juice
  • 2tbspextra virgin olive oil
  • 2tbspdijon mustard
  • 1tspapple cider vinegar
  • ½tsponion powder
  • ½tspgarlic powder
  • ½tspfine sea salt,or regular salt
  • tspred pepper flakes

For Broccolini:

  • 1lbbroccolini
  • tbspextra virgin olive oil
  • ½tspsalt,plus more to taste
  • tspfreshly ground black pepper,plus more to taste
  • 2tbspfresh garlic,finely chopped
  • ½cupalmonds,sliced, raw
  • tbspfresh lemon juice
  • ½tsplemon zest,finely grated, plus more to taste


  1. Soak the cashews for 2 hours in a bowl covered with filtered water, then drain. Alternatively, quick-soak the cashews by covering them with boiled water and soaking for 10 minutes, then draining.

  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

  3. Toss the broccolini with 2 tablespoons of the olive oil, ¼ teaspoon of the salt, and the pepper. Roast for 10 to 15 minutes or until tender and slightly crispy.

  4. While the broccolini is roasting, make the dressing. Throw the soaked and drained cashews, water, lemon juice, olive oil, mustard, vinegar, onion powder, garlic powder, salt, and red pepper flakes into a blender. Blast on high for 30 to 60 seconds until smooth and creamy.

  5. In a small pan over medium-low heat, warm the remaining olive oil and cook the garlic for 1 to 2 minutes until fragrant and just starting to brown.

  6. Add the almonds, and stir for about 1 minute, or until just warmed. Stir in the lemon juice and zest. Remove the pan from heat.

  7. Remove the roasted broccolini from the oven and transfer to a platter. Sprinkle the almond mixture over the top of the broccolini, and season with additional lemon juice, zest, salt, and pepper to taste.

  8. Drizzle with a small amount of the sauce, and pass the remaining sauce at the table. Serve warm.


  • Calories: 518.25kcal
  • Fat: 43.60g
  • Saturated Fat: 6.04g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 27.70g
  • Polyunsaturated Fat: 7.02g
  • Carbohydrates: 25.89g
  • Fiber: 6.93g
  • Sugar: 5.47g
  • Protein: 14.10g
  • Sodium: 580.77mg
  • Calcium: 131.75mg
  • Potassium: 781.40mg
  • Iron: 4.20mg
  • Vitamin A: 35.89µg
  • Vitamin C: 111.20mg
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