Roasted Broccolini with Miso Bagna Cauda Recipe

• 1 lb of broccolini hard stems trimmed

• 1 cup of garlic cloves finely minced

• 2 lemons supreme and diced

• 2 tbsp of white miso

• 1.5 cups of extra virgin olive oil plus more for roasting

• ¼ cup of seasoned bread crumbs

• Salt to taste

1. In a small stainless steel mixing bowl, combine the garlic, 1.5 cups of olive oil, miso, and diced lemons together and season with a pinch of salt. 

2. Fill a sauce pot that can hold your mixing bowl as a double boiler. Make sure there is at least 2 inches of water in the sauce pot while using it as a double boiler. Bring the water to a gentle simmer and place the mixing bowl over the pan and cover with plastic wrap or a stainless steel pot lid. You want to cook the bagna cauda low and slow until the garlic is sweet and tender, approximately 45 minutes.

3. While the bagna cauda is cooking, preheat the oven to 425 degrees.

4. Place your trimmed broccolini in a mixing bowl and coat liberally with olive oil. Season with salt and place the broccolini on a parchment lined sheet tray.

5. Roast the broccolini until the edges are brown and crispy, approximately 6-8 minutes.

6. While hot out of the oven, dress the broccolini with the warm bagna cauda and top it generously with the season bread crumbs. Serve immediately. 

Seasoned Bread Crumb Recipe

• 1 cup of panko bread crumbs

• ½ cup of olive oil

• 1 tbsp of garlic powder

• Salt to taste

1. Preheat the oven to 350 degrees. Combine all the ingredients together in a baking pan and toast for approximately 5-8 minutes until the bread crumbs are evenly brown and crispy.