This Tenderstem Broccoli with Chili and Pine Nuts is perfectly savoury with a hint of spice and crunch. The perfect simple side dish!
One of my favourite things about going to restaurants is trying new foods and new flavours. We spent some time in the UK this year and ate a LOT of pub food. Typically pub food isn’t synonymous with fresh or healthy, but I was lucky enough to discover a few new dishes I absolutely LOVED and couldn’t wait to re-create when I arrived home!
This Tenderstem Broccoli is roasted with mild chili oil and topped with toasted pine nuts. It’s SO fresh and delicious, just a little bit crunchy, a little bit spicy, and it’s made all in one pan. It’s inspired by a similar dish I enjoyed at the Crown & Anchor Pub near London’s Euston Station.
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- tenderstem broccoli or broccolini
- vegetable oil
- chili flakes (mild or seedless)
- pine nuts
Time needed: 20 minutes.
Follow these steps for the most delicious tenderstem broccoli side dish recipe!
- Toast the pine nuts.
Over medium low heat, toast the pine nuts in a dry pan (no oil) until they’re just barely golden brown. It’s a good idea to move them around in the pan as they toast so they don’t get very dark spots.
- Prepare the chili oil.
Add the shallot and spices to a bowl and pour the heated oil over them to infuse the oil with the flavours. Doing it this way, instead of cooking the shallot and spices in the pan, will prevent them from burning.
- Saute the tenderstem broccoli.
Add the tenderstem broccoli to the pan that’s still hot from the oil and spoon the chili oil over it.
Roast the tenderstem broccoli for 10 minutes at 350 degrees Fahrenheit, turning once during cooking if necessary.
- Add the pine nuts.
Sprinkle the toasted pine nuts on before serving.
What’s the difference between Tenderstem Broccoli and regular broccoli?
Tenderstem broccoli is named for its long, tender stems and it’s a hybrid of broccoli and Chinese Kale. It’s similar in flavour to regular broccoli although its just a touch sweeter and more tender, but it also has a hint of flavour similar to asparagus.
How should I cook Tenderstem Broccoli?
It can be cooked by steaming, roasting or pan frying. The method suggested in this one-pan recipe is a combination of pan frying and roasting.
Is broccolini the same as Tenderstem Broccoli?
Yes! They’re the same thing. You can use broccolini in any recipe that calls for Tenderstem Broccoli, and vice versa.
We hope you love this recipe as much as we do! Let us know in the comments below, what’s your favourite veggie side dish to enjoy? We’d love to know!
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Tenderstem Broccoli with Chili and Pine Nuts
- ⅓ cup pine nuts
- ¼ cup canola oil or other neutral vegetable oil with a high smoke point (not olive oil)
- 1 shallot finely minced
- 1 tsp chili flakes use mild or seedless for less heat
- 1 tsp salt
- 1/4 tsp coarsely ground peppercorns
- 1 tsp sweet paprika
- 1 lb tenderstem broccoli or broccolini washed and dried
- Preheat your oven to 350 degrees Fahrenheit.
- Place an oven-safe skillet over medium-low heat and dry toast your pine nuts until they're a light golden brown. Be sure to move the nuts around in the pan while toasting to prevent them from burning. Once they're toasted, set them aside on a plate.
- Mix the shallot and spices in a small heat-safe bowl. Heat up the oil in the same pan over high heat.
- When the oil looks very liquid and clear and starts smoking, remove it from the heat and pour it over the shallot and spices and let it bubble up. Mix it a bit so that the oil fries everything, evenly.
- Put the tenderstem broccoli in the same skillet and spoon the chili oil on top of it.
- Bake at 350 F (175 C) for 10 minutes.
- Add the toasted pine nuts on top and serve.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.