Charred Broccolini with Honey-Lemon Anchovy Dressing

Sides & Salads | 4 servings

This sophisticated vegetable dish elevates simple broccolini into something truly special through a silky honey-lemon anchovy dressing that mirrors the Bee's Knees' balance of sweetness and brightness. The umami depth of anchovy adds botanical intrigue, while charred edges provide textural contrast. It's the kind of side dish that steals the show.

Ingredients

• 1 lb fresh broccolini, trimmed
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 anchovy fillets
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• 1 tablespoon fresh lemon zest
• Fleur de sel for finishing
• Red pepper flakes (optional)

Instructions

1. Preheat oven to 425°F.
2. Toss broccolini with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
3. Roast for 12-15 minutes, stirring halfway through, until tender with charred edges.
4. While broccolini roasts, make the dressing: combine anchovies and minced garlic in a bowl.
5. Use the back of a fork to mash anchovies and garlic into a paste.
6. Whisk in lemon juice, honey, and Dijon mustard.
7. Slowly whisk in ¼ cup olive oil until emulsified. Add remaining tablespoon of olive oil.
8. Season dressing with salt and a pinch of pepper to taste.
9. Transfer roasted broccolini to a serving platter. Drizzle generously with anchovy-honey dressing.
10. Garnish with fresh lemon zest and a sprinkle of fleur de sel. Add red pepper flakes if desired.