Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
35 Mins
Yield
Serves 6

Imagine what the salty tang of anchovies does for Caesar salad, and you'll understand the draw of this classic Italian combination. Try it alongside a holiday roast or pasta dish.

How to Make It

Step 1

Preheat oven to 425°. Trim leaves from broccolini if you like (for a tidier look). Put broccolini on 2 large rimmed baking sheets.

Step 2

Combine 3 tbsp. oil with the salt and 1/4 tsp. pepper. Drizzle over broccolini and turn until well coated. Roast, switching pan positions and turning broccolini with tongs halfway through cooking, until browned at edges, about 15 minutes.

Step 3

Meanwhile, heat remaining 3 tbsp. oil and 1/4 tsp. pepper with the garlic and anchovies in a 12-in. frying pan over medium-low heat. Cook, stirring occasionally, until garlic is soft but not browned (reduce heat if needed), 12 to 15 minutes.

Step 4

Toss broccolini with anchovy mixture in frying pan. Serve with lemon wedges to squeeze on top if you like.

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