Charred Broccolini with Brown Butter & Marcona Almonds

Can't find broccolini? Broccoli will work just as well.
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charred broccolini with brown butter and marcona almonds

Recipe by Janet Taylor McCracken

Start to Finish: 25 minutes

Servings: 8


  • 2 lb. broccolini (about 4 bunches), halved lengthwise (or quartered if the stems are thick)

  • 2 tbsp. olive oil

  • 6 tbsp. butter

  • 3 oz. Marcona almonds, crushed lightly with the side of a chef’s knife

  • 3 tbsp. finely chopped preserved lemon peel from a jar (trim any flesh from the peel)

  • 2 tbsp. fresh lemon juice


1. Preheat the broiler. On 2 baking sheets lined with foil, divide the broccolini. Drizzle with the oil. Season with salt and pepper. Working with 1 sheet at a time (if needed), broil, rotating the sheet halfway through cooking, until the broccolini is crisp-tender and charred in spots, 7 to 8 minutes.

2. Meanwhile, in a large skillet, melt the butter over medium heat. Cook, stirring often, until it stops foaming and turns golden brown, 3 to 5 minutes. Add the almonds, preserved lemon peel, and lemon juice; season. Cook until heated through, about 1 minute.

3. Arrange the broccolini on a platter. Top with the brown butter and almonds.