I always find that the kitchen can get very crowded on Thanksgiving. With multiple pots on the stove, and the oven filled with turkey and veggies, this recipe is an opportunity for you to head outside and use the grill.
For those who are time-poor, this recipe can be made in under 20 minutes. The seared lemon has a natural sweetness that complements the charred broccolini stalks and glossy oiled garlic. Finally, top everything off with flaky salt and red pepper flakes. We love the JF universal salt as a finishing salt here.
A copper grilling mat works best with this dish as it will catch any small bits of broccolini or garlic. It distributes heat nicely and allows for beautiful grill marks.
2 bunches of broccolini (about 1 pound total)
2 tbsp of olive oil
1 whole garlic, cut in the middle
1 lemon cut into 1/2” rounds
1 tsp kosher salt
1/2 tsp red pepper flakes (optional)
Place broccolini and lemon slices in a shallow dish. Sprinkle with salt and olive oil. Rub to coat.
Brush the cut sides of the garlic with olive oil.
Grill all ingredients on medium heat (preferably on a copper grilling mat), for about 3 minutes per side for the broccolini, 4-5 minutes per side for the lemon, and 8-10 minutes in total for the garlic (without turning).
Transfer to a serving platter. Sprinkle red pepper flakes (if using) and some extra olive oil right before serving.