Roasted Broccolini with Curry Sauce


If Isaac Becker knew how much I worship him, he'd probably be pretty creeped out. For non-Minneapolitans, Isaac Becker is the chef slash restauranteur behind the gastronomic genius that is 112 Eatery, Bar La Grassa and Burch. I count those three restaurants among my favorites in the Twin Cities (maybe of all times) and this recipe is inspired by the absolute best side dish from Burch in Lowry Hill.

I've never wanted to give myself a bigger pat on the back—this turned out fucking amazing.

Roasted Broccolini with Curry Sauce Inspired by Burch Restaurant in Minneapolis Paleo, Whole30, Gluten-Free, Vegetarian, Vegan

  • A bunch of broccolini, leaves and woody ends removed
  • Olive oil
  • Red chili flakes
  • Sea salt and pepper
  • Optional: a sprinkle of Parmesan cheese
Preheat the oven to 425. Toss broccolini with olive oil, red chili flakes, sea salt and pepper (and Parmesan, if you like). Spread in an even layer on a lined baking sheet. Roast for 10-15 minutes, turning once in the middle. It's done when it's tender and slightly charred on the ends. Mmmm.
For the sauce:
  • 1 cup mayo
  • 1 T lemon juice
  • 1-2 T curry powder
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • Black pepper and cayenne to taste
Mix everything together, taste, adjust spices, repeat. Once you're happy, thin it out a bit by stirring in some cold water until the consistency is to your liking.

Thoughts, ideas and other uses:

  • It's $7 at Burch and, like, $2 at my house.
  • The original version comes with a a sprinkle of fresh mint and toasted macadamia nuts. Yum.
  • It was my intention to grill the broccolini but then I switched to roasting—let me know if you try that out!


Why are you still here when you should be roasting? Git!