This Roasted Broccolini with Dill Yogurt Sauce is the perfect Thanksgiving side dish. It’s easy to make and loaded with flavor…and lots of freshly grated Asiago cheese!

Roasted Broccolini with Dill Yogurt Sauce

Let’s be real, Thanksgiving is all about the side dishes. The more variety, the better the meal. Now, that’s just my humble opinion, but I’m willing to bet the feeling is fairly mutual across the board. Here are a handful of the side dish recipes that will make an appearance on my holiday menu this year: Roasted Garlic Ranch Mashed Potatoes, Apple Cider Glazed Crispy Brussels Sprouts, Green Beans with Caramelized Onions and Pecans, and Pecan Streusel Sweet Potato Casserole. <---And that's just to name a few. That doesn't mean I don't dig the turkey--quite the contrary, actually. But I demand plenty of side dish options to pile on my plate along with the juicy bird. It's one of the many cherished rules at my Thanksgiving table. And, in this case, the rules aren't meant to be broken. Roasted Broccolini with Dill Yogurt Sauce

Since the big day is already a bit daunting, I like to keep the side dishes simple and fresh…always fresh! Thanksgiving is neither the time nor the place for canned veggies and frozen ingredients. Again, just my opinion.

This Roasted Broccolini with Dill Sauce was a happy mistake. To be perfectly honest, mistakes are usually the most delicious around here. My inspiration for this recipe, not unlike many of the other recipes, started in the produce isle of my local organic market. The broccolini’s vibrant green color lured me in, causing me to pluck two bunches from the pile. And then there were the fresh bouquets of feathery dill mounded in a pile a few bins down. It’s hard to resist such beautiful produce, so both items were placed in my cart and brought home.

Roasted Broccolini with Dill Yogurt Sauce

The bold flavor in this dish comes from the fresh lemon zest that gets grated over the roasted broccolini immediately upon removing the pan from the oven. Let’s not forget about the sliced almonds that get added to the pan during the last 5 minutes of roasting, adding warm toasted notes to the dish.

Roasted Broccolini with Dill Yogurt Sauce

And then there’s the main flavor factor, the Asiago PDO. The fact that quality cheese is the main contributor of flavor should not surprise you in the least. Asiago PDO comes in two varieties: Stagionato (Aged) or Fresco (Fresh). I couldn’t choose, because they’re both so tasty, so I opted to use both varieties. The aged Asiago is a bit stronger of the two varieties, adding a bold nutty and fragrant flavor to the dish, while the slightly milder Fresco (Fresh) Asiago adds lovely buttery notes to the dish.

When in doubt, add more cheese!

Roasted Broccolini with Dill Yogurt Sauce

Last but not least, the dill yogurt sauce. It’s a simple thing, really, but so good. The tangy yogurt cuts through the lingering spice from the red pepper flakes, cooling the palate and adding a fresh pop of fresh herb flavor. Your guests will definitely be going back for seconds!

Roasted Broccolini with Dill Yogurt Sauce

Roasted Broccolini with Dill Yogurt Sauce

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  • 2 bunches broccolini
  • 2 tablespoons olive oil
  • 1/4-1/2 teaspoon red pepper flakes
  • cup sliced almonds
  • Zest of 1 lemon
  • ¼ cup grated Asiago PDO cheese
  • Salt and pepper

Dill Yogurt Sauce

  • ½ cup Greek yogurt
  • Zest of 1 lemon
  • 2 teaspoons lemon juice
  • 2 tablespoons freshly chopped dill
  • 1 small clove garlic, grated
  • ¼ teaspoon seasoning salt
  • Salt and pepper


  • Preheat the oven to 400 degrees F.
  • Wash and dry the broccolini. Trim the stems and remove any green leaves.
  • Transfer the trimmed broccolini to a sheet pan. Drizzle with olive oil, red pepper flakes, and a generous pinch of salt and pepper; toss to coat. Bake for 10-15 minutes, or until the tops begin to brown. Add the sliced almonds to the pan and toss to combine. Bake for an additional 5 minutes, or until the almonds are toasted.
  • Remove from the oven and immediately grate the lemon zest over the broccolini; toss to combine. Plate the broccolini and add the grated Asiago PDO cheese. Drizzle the dill sauce over the top and serve immediately.
  • To make the dill yogurt sauce, add the Greek yogurt, lemon juice and zest, grated garlic, seasoning salt, and chopped dill. Stir to combine. Season with salt and pepper to taste.
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Disclosure: Thank you to Uncommon Flavors of Europe for sponsoring this post. All opinions are 100% my own. Thank you for supporting my site while I work with brands I use in my kitchen.