Eosinophilic Esophagitis Friendly Charred Broccolini with Garlic Chili Oil
Total time28 min
Prep time10 min
Cook time18 min
4.9(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 bunches broccolini (about 1 lb total), ends trimmed
- 3 tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
For the garlic chili oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 2 tbsp olive oil
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp fresh lemon juice
For serving
- flaky sea salt, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 450°F (230°C). Place a large rimmed baking sheet in the oven while it preheats.
- 2
In a large bowl, toss the broccolini with 3 tbsp olive oil, the kosher salt, and black pepper until evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!