Roasted Broccolini with Pickled Pepperoncini

A delightful, zesty green dish that's perfect between bites of cheesy or saucy mains, like pizza or pasta.

Cook time: 25 minutes

Servings: 5

Ingredients

• 1.5 pounds broccolini 3 to 4 bunches
• 3 tablespoons extra-virgin olive oil
• 0.5 teaspoons kosher salt
• 1.5 pounds broccolini roasting
• 0.33 cups jarred pepperoncini stems removed, coarsely chopped
• 0.25 cups fresh flat-leaf parsley chopped
• 1 tablespoons red wine vinegar
• 0 kosher salt a pinch
• 1.5 pounds broccolini roasted and seasoned
• 0.33 cups jarred pepperoncini combined with parsley and vinegar
• 0 kosher salt as needed for finishing

Instructions

1. Preheat the oven to 400°F. Trim 1 inch from the broccolini stems and cut any large stalks in half lengthwise so the pieces are all roughly the same thickness.
2. Place the broccolini on a sheet pan and drizzle with the olive oil. Toss well with your hands, then spread the broccolini into an even layer and sprinkle with 1/2 teaspoon kosher salt.
3. Roast until tender, 15 to 25 minutes, tossing once halfway through.
4. Meanwhile, in a small bowl, combine the coarsely chopped pepperoncini, chopped parsley, and red wine vinegar. Add a pinch of salt, toss together, and set aside.
5. When the broccolini is tender, transfer to a serving dish. Spoon the pepperoncini mixture on top, along with any juices left in the bowl. Sprinkle with a little more salt if needed and serve warm or at room temperature.