Roasted Broccolini with Cheaty Chorizo Aioli (Patreon)

This recipe is sponsored by BALMUDA, makers of The Toaster. Shop for BALMUDA products at us.BALMUDA.com using the code “KENJI_15” to unlock 15% off on all purchases.

Roasted Broccolini with Cheaty Chorizo Aioli

Every recipe I publish here is personally tested, tasted, and approved.

What I like about this recipe:

 Broccolini get sweet and nutty when charred.

 Incorporating chorizo fat into the mayonnaise boosts the smoky paprika flavor.

YIELD: Serves 4

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

Notes: Spanish chorizo is a dry-cured, raw salami-style sausage that should not be confused with Mexican or other Latin American chorizos. I like Palacios brand, which you can order here.

Ingredients

1 pound (450g) broccolini or broccoli, cut into spears

2 tablespoons (15ml) Extra-virgin olive oil, plus more for drizzling

Kosher salt, freshly ground pepper, and MSG (optional)

2 ounces (60g) Spanish-style chorizo, cut into fine dice (see note)

2 tablespoons (30ml) mayonnaise (such as Kewpie)

1 medium clove garlic, finely minced or microplane

1/2 teaspoon (about 1g) zest and 1 tablespoon (15ml) juice from 1 lemon

Procedures

1. Preheat an oven or a countertop oven (I used the BALMUDA The Toaster) to 450°F. Toss the broccolini with 1 tablespoon of the olive oil and salt, pepper, and MSG to taste. Arrange on a baking sheet in a single layer and roast until charred and frizzled around the florets but still bright green and crunchy, about 7 minutes. Remove from heat.

2. Meanwhile, cook the chorizo in a small skillet over medium heat, stirring occasionally, until crisp and rendered, about 2 minutes. While the chorizo cooks, combine the mayonnaise, remaining tablespoon olive oil, garlic, lemon zest, and lemon juice in a small bowl and stir together with a fork. Stir in the rendered chorizo fat until homogenous. Season to taste with salt, pepper, and MSG.

3. Transfer broccolini to a serving platter. Drizzle with the chorizo aioli and some more extra virgin olive oil. Sprinkle with crispy chorizo bits and serve immediately.