Roasted Broccolini with Blistered Tomatoes and a Sherry Vinaigrette

Life At The Table | Roasted Broccolini. Roasted broccolini with garlic and blistered tomatoes on a white plate garnished with red pepper flakes.

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Broccolini has a sweet, mild flavor, and crisp texture that makes it a beautiful side dish to any protein or the vegetarian star of the show.


Units Scale


  • 34 oz broccolini per person
  • 12 garlic cloves per portion, thinly sliced
  • 34 grape tomatoes per portion
  • olive oil
  • kosher salt
  • red pepper flakes

Sherry Vinaigrette

  • 2 tablespoons Sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon sugar
  • 1/4 cup olive oil
  • kosher salt


Roasted Broccolini

  1. Preheat oven to 425˚F.
  2. Line a sheet tray with parchment paper (optional)
  3. Lay the broccolini in a single layer on the sheet tray.
  4. Scatter the thinly sliced garlic cloves over the top of the broccolini.
  5. Drizzle with a bit of olive oi.
  6. Season with kosher salt.
  7. Roast the broccolini in the oven until tender and a bit charred, about 5-10 minutes.
  8. While the broccolini roasts, blister the tomatoes in a dry cast iron pan until just small spots of char appear on the skin.
  9. Remove the broccolini to a serving plate.
  10. Garnish with the blistered tomatoes.
  11. Drizzle the broccolini with the Sherry vinaigrette.
  12. Garnish with the red pepper flakes.

Sherry Vinaigrette

  1. Whisk together the Sherry vinegar, Dijon mustard, whole grain mustard, and sugar in a small bowl.
  2. Whisk in the olive oil slowly, drizzling it in while you whisk.
  3. Whisk until the olive oil is incorporated.
  4. Taste and season with kosher salt as needed.


Optional garnishes:

  • freshly grated parmesan
  • fresh oregano, lightly chopped
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