Roasted Broccolini with Dill Yogurt Sauce
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!
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.
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.
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.
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!
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
Ingredients
- 2 bunches broccolini
- 2 tablespoons olive oil
- 1/4-1/2 teaspoon red pepper flakes
- ⅓ 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
Instructions
- 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.
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.
12 Comments on “Roasted Broccolini with Dill Yogurt Sauce”
how much chopped dill should be added?
Hi Tracey! Thank you for bringing this to my attention. I edited the recipe to include the 2 tablespoons of dill. Have a wonderful Thanksgiving!
That sauce! That cheese! Everything about this green goodness is perfection! I always need new side dish recipes and this is happening!
The best way to make broccoli is to roast it! I love that sauce you added.
I’m not going to lie. You had me at dill sauce. True confession time – I’ve never had broccolini before, but I’m guessing I’ll love it since I love broccoli. This recipe is my perfect excuse to finally purchase it at the store! I can’t wait to try this!!!
I don’t see a lot of recipes using dill (that aren’t fish!). Broccoli is a staple at our house and I love how different this is.
What a gorgeously simple side dish! Fresh dill is the best. I can’t wait to try this.
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This looks absolutely delicious! I’m always looking for new ways to make veggies exciting, and that dill yogurt sauce sounds like a game-changer. Definitely adding this to my next dinner menu. Can’t wait to try it! By the way, try Ragdoll Archers for super fun archery gameplay when you want to relax!
The roasted broccolini sounds fantastic! I don’t have Asiago cheese on hand; what would be a good substitute that would still give that nice nutty flavor? Also, any tips for making sure the broccolini gets perfectly crispy without burning? When you need to reduce stress, you can play drive mad game
Love this concept! The combination of roasted broccolini with a creamy, tangy sauce is spot on. I might try adding a sprinkle of toasted sesame seeds for an extra crunch next time, or perhaps a pinch of smoked paprika to the broccolini itself. Great base recipe! If you’re struggling with naming, why not try using Wheel of Names?
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