This grilled broccolini is topped with a tangy apple cider vinaigrette and marcona almonds for a delicious crunch. It’s a perfect crowd-pleasing side dish.
Grilling is my favorite way to prepare broccolini. I love how it keeps that bright green color and its crispness when it’s grilled.
But now that it’s Fall, my occasions for outdoor grilling are becoming fewer and fewer. That’s why I’m grilling these broccolini indoors – on my new De’Longhi Livenza Compact All Day Grill. As a bonus, since the grill plates are on both sides of the device, there’s no flipping.
I gave it a bit of thought before investing in another kitchen gadget, as our counters are jam packed already, but I love that this De’Longhi grill has a super compact design, making it easy to store it vertically in our cupboards. Plus, it’s essentially three kitchen appliances in one – a grill, sandwich press, and a waffle maker. You should get one for a couple reasons:
- It’s 20% off at Amazon from October 21st to November 3rd.
- It will make Thanksgiving cooking so much easier!!!
As we all know, oven space can get quite limited during the holiday. With this handy grill, you can free up space on the stovetop or in the oven, by cooking with this grill directly on your countertop or kitchen island. As an added bonus, the grill plates are dishwasher safe. Just throw them in when you’re done grilling – there’s virtually no cleanup.
This Grilled Broccolini with Apple Cider Vinaigrette is the perfect fall side dish. The smoky grilled broccolini pairs so well with the vinaigrette that’s made with apple cider, dijon mustard and shallots. But, to take things even further, I topped this grilled broccolini with some chopped up marcona almonds. They add such a yummy crunch.
I tend to always have marcona almonds on hand, so I used those in this recipe. But, this grilled broccolini would also be amazing topped with chopped hazelnuts or toasted pine nuts.
Another reason this dish is dish is great for Thanksgiving is that the broccolini can be grilled ahead of time and served at room temperature. Just be sure to hold off on tossing it with the vinaigrette until just before you’re ready to serve.
Would you serve this Grilled Broccolini with Apple Cider Vinaigrette at your Thanksgiving dinner? What are your favorite healthy side dishes to serve alongside turkey? I’d love to hear in the comments below!
What to Serve with Grilled Broccolini:
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Grilled Broccolini Recipe
Grilled Broccolini with Apple Cider Vinaigrette
- 1/4 cup fresh apple cider
- 1 ½ Tablespoons apple cider vinegar
- 1 Tablespoons finely chopped shallot
- 1 Tablespoon dijon mustard
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 Tablespoons extra-virgin olive oil (divided)
- 2 pounds broccolini
- 2 Tablespoons chopped marcona almonds
- Turn on the grill and allow to preheat.
- Whisk together cider, vinegar, shallot, mustard, sugar, salt and pepper in a medium bowl, then add 3 tablespoons of the oil in a slow, steady stream, whisking to form an emulsified vinaigrette.
- Rinse the broccolini, dry it thoroughly and place in a large mixing bowl. Toss it with the remaining 2 tablespoons of oil until evenly coated. Place on the grill grate and cook 4-5 minutes.
- Transfer to a platter. Drizzle the cider vinaigrette on the broccoli rabe. Toss gently to coat and sprinkle on almonds. Serve warm or at room temperature.
Note: If you don’t have a grill, you can also roast this broccolini in the oven, though it won’t have the same smoky flavor and bright green color. Roast it in a 400-degree oven for 10-15 minutes.
Vegetable Side Dish Recipes:
This is a sponsored conversation written by me on behalf of De’Longhi. The opinions and text are all mine.