Spice blends like suya spice are my go-to for vegetables, as they are very little effort for a lot of reward. Broccolini might seem fancy, but it’s a breeze to cook, and its slim, tender stalks mean less time and no waste.
Roasted Broccolini with Suya-Spiced Honey Glaze
Serves | 6 to 8 |
Suya Spice
- ¼ cup peanut powder
- 2 cubes Maggi Seasoning, ground to powder
- 2½ Tbsp smoked paprika
- 2 Tbsp ground ginger
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Tbsp ground cayenne pepper
- 2 tsp white pepper
- 2 tsp kosher salt
Roasted Broccolini with Suya-Spiced Honey Glaze
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- 5½ Tbsp unsalted butter, divided
- ½ cup panko
- 5 oz bacon, very crisp and finely chopped
- 5 tsp suya spice, divided (recipe follows)
- 1¼ to 1½ lbs broccolini, halved lengthwise
- 3 Tbsp olive oil, divided
- 1 cup shallots, cut in ¹⁄₈-inch-thick rings
- ¹⁄₃ cup honey
- ¹⁄₃ cup apple cider vinegar
| Preparation – Suya Spice | In a medium bowl, whisk all ingredients until homogeneous; set aside.
| Preparation – Roasted Broccolini with Suya-Spiced Honey Glaze | Preheat oven to 425°F. Heat 1½ tablespoons butter in a medium skillet over medium-high heat. Once it foams, add panko; stir to coat. Continue to stir and cook until panko is golden and toasted. Toss panko with bacon and 1 teaspoon suya spice; set aside.
On a lipped sheet pan, spread out broccolini in a single layer, cut-side down; drizzle with 2 tablespoons olive oil. In a small bowl, toss shallot with remaining olive oil until coated; spread on top of broccolini. Roast until edges of broccolini are charred, 12 to 15 minutes. In the final minutes of roasting, preheat a 12-inch cast-iron skillet over medium-high heat.
Meanwhile, heat honey in a medium saucepan over medium heat until bubbling; continue to cook, 2 minutes. Remove from heat and stir in remaining butter, remaining suya spice and vinegar. Return to heat and cook until slightly thickened, 4 to 5 minutes.
Remove broccolini from oven and add to preheated skillet. Pour honey mixture directly into skillet; rapidly toss broccolini to coat as glaze bubbles and thickens (set over medium heat, if needed, but be careful to not burn glaze). Serve in skillet or turn out onto a platter, topped with panko mixture.
Shannon Weber
Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.
