Roasted Tenderstem Broccoli with Brown Butter, Cumin & Hazelnuts
Quick and easy side that absolutely ‘wows’ in flavour. Roasted broccolini (also called tenderstem broccoli or brocolette) smothered in a caramelised flavour butter – bliss!
The hazelnuts and cumin seeds add crunchy texture, while the honey and cayenne balance the depth and richness.
Support Small Scale Farmers
Finding organic brassicas, cauliflower & broccoli in particular feels like such a treat. Super nutritious veggies I feel when buying organic I kinda double up not only on flavour but on the health benefits too!
I love the gorgeous thin stemmed broccolini from Wild Organics which I absolutely love and because they take no time to cook – I add them to my weekly shopping basket.
The Better the Butter the better the dish!
A good farmhouse butter will make all the difference here!
Why are Vegan butter alternatives so bad?
I have no idea why I can’t find good vegan butter without 1 million ingredients, often including palmoil, sunflower oil and other nasties. Here is an example of a well known vegan butter – water, coconut oil (23%), sunflower oil, modified potato starch, salt, fructose (aka sugar!), acidity regulators, flavourings and rosemary extract.
Not great, will keep you posted! Perhaps I’ll make my own!
Roasted Tenderstem Broccoli with Brown Butter, Cumin & Hazelnuts
Ingredients
- 400 g broccolini trimmed
- ¼ cup raw hazelnuts
- ½ teaspoon cumin seeds
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons cold salted farmhouse butter
- drizzle of honey
- pinch of cayenne pepper chilli flakes
- olive oil
- flaky sea salt and pepper
Instructions
- Preheat the oven on 220c.
- Add the broccolini to a large baking sheet and drizzle with olive oil and season with salt & pepper. Roast for 12-15 minutes or until the broccoli is still bright green, tender and starting to slightly char around the edges.
- Meanwhile toast the hazelnuts in a small (dry) pan over medium heat for 4 minutes, occasionally shaking the pan (they’ll smell slightly toasty but still be pale at this point). Turn the heat to medium-low, then add the cumin and black pepper. Toast for about 1 minute, until fragrant.
- Add the butter to the pan, over the hazelnuts and spices. Sizzle everything for about 3 minutes, stirring occasionally, until the butter starts to smell toasty (amazing!) and turns a light golden colour. Turn off the heat.
- Pour the butter mixture all over the roasted broccolini. Use tongs to toss to coat. Transfer to a platter, then finish with a drizzle of honey and pinch each of cayenne and flaky salt. Enjoy!