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