James Kenji Lopez-Alt
patreon
Roasted Broccolini with Cheaty Chorizo Aioli
🕑 Added 2025-03-21 17:42:45 +0000 UTCThis 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.
Comments
rekoJ (Pronounced Wreckage)
I am more interested in that Salt and MSG blend you used in the video. Can you speak to that?
Jon
Did he make that promise? He used to just say that he didn’t do sponsorships to emphasise that when he was recommending something it was because he actually rated it.
Chris Born
No shade, Kenji, but what happened to the no-sponsor-ever-promise? You deserve all the dough in the world, so I don't mind, but what made you change your mind?
