Roasted Broccolini with Zesty Dill Yogurt Sauce and Aged Asiago: Your Essential Thanksgiving Side Dish
Elevate your holiday table with this incredibly flavorful and effortlessly elegant Roasted Broccolini with Dill Yogurt Sauce. Far from being just another green vegetable, this dish is a vibrant celebration of fresh ingredients, robust flavors, and a delightful textural contrast that will make it an instant favorite at your Thanksgiving feast. It’s incredibly easy to prepare, yet sophisticated enough to impress even the most discerning palates, thanks to generous amounts of freshly grated Asiago cheese and a bright, creamy dill yogurt sauce.
Let’s be real, Thanksgiving isn’t just about the turkey—it’s truly a grand symphony of side dishes. The more variety gracing your table, the richer and more memorable the meal becomes. While some might argue for the main bird, I’m willing to bet that a vast majority agree: the sides are where the holiday magic truly happens. They offer endless possibilities for flavor combinations, textures, and colors, turning a simple meal into an elaborate, comforting banquet. This year, my holiday menu will feature a stellar lineup of classic and creative side dish recipes, designed to complement each other beautifully. Beyond this exquisite broccolini, you can expect to find beloved dishes such as Roasted Garlic Ranch Mashed Potatoes, the irresistible crunch of Apple Cider Glazed Crispy Brussels Sprouts, the wholesome goodness of Green Beans with Caramelized Onions and Pecans, and the decadent Pecan Streusel Sweet Potato Casserole. And that’s truly just a glimpse!
Don’t misunderstand—I absolutely appreciate a perfectly roasted, juicy turkey. It’s the centerpiece, the star of the show, but it needs an entourage of equally impressive supporting characters. My Thanksgiving plate is a canvas, and I demand an abundance of diverse side dish options to pile alongside that magnificent bird. It’s one of the many cherished traditions at my Thanksgiving table, a rule that, in this case, is simply not meant to be broken. This Broccolini with Dill Yogurt Sauce fits seamlessly into this philosophy, offering a fresh, bright counterpoint to richer, heavier fare, ensuring every bite is a delightful experience.
The Power of Fresh and Simple: Why Quality Ingredients Matter for Your Holiday Meal
With the hustle and bustle of Thanksgiving preparations already feeling a bit daunting, I find solace and success in keeping my side dishes simple, straightforward, and, most importantly, incredibly fresh. There’s a profound difference in flavor and texture when you choose ingredients at their peak. For me, Thanksgiving is neither the time nor the place for shortcuts like canned vegetables or frozen, pre-chopped ingredients. While convenient at other times, the holiday meal deserves the very best. Fresh produce offers a vibrancy, a natural sweetness, and a superior texture that simply can’t be replicated by processed alternatives. It elevates the entire dining experience, ensuring every component on your plate sings with genuine taste.
This Roasted Broccolini with Dill Yogurt Sauce wasn’t a meticulously planned recipe; rather, it was a “happy mistake,” born out of spontaneity and a love for quality ingredients. To be perfectly honest, some of the most delicious creations in my kitchen often stem from these unexpected moments of inspiration. The initial spark for this recipe, much like many others, ignited in the vibrant produce aisle of my local organic market. The broccolini’s strikingly verdant color and firm stalks immediately caught my eye, luring me to pluck two generous bunches from the display. Just a few bins down, I spotted fresh bouquets of feathery dill, mounded high and exuding an intoxicating aroma. Resisting such beautiful, peak-season produce is simply impossible for me, so both the broccolini and the dill quickly found their way into my cart and, ultimately, into my kitchen. This fresh start is what truly makes the dish shine.
Unlocking Layers of Flavor: Lemon, Toasted Almonds, and the Art of Roasting
The magic of this dish lies in its layered flavors, each contributing to a truly memorable experience. The bold, zesty flavor that brightens the roasted broccolini comes from fresh lemon zest, which is grated over the hot florets immediately after they emerge from the oven. The heat helps to release the aromatic oils from the zest, infusing the broccolini with a bright, citrusy perfume that cuts beautifully through the richness of other holiday foods. It’s a simple step, but one that makes a world of difference.
And let’s not overlook the crucial addition of sliced almonds. These gems are tossed into the pan during the final 5 minutes of roasting, allowing them to gently toast alongside the broccolini. This brief but essential baking time transforms them, coaxing out their warm, nutty notes and creating a delightful crunch that contrasts wonderfully with the tender-crisp broccolini. The combination of the lemon’s brightness, the almonds’ warmth, and the broccolini’s inherent slight bitterness creates a symphony of flavors and textures that will awaken your palate.
The Star Ingredient: Asiago PDO Cheese Unveiled
Then, of course, there’s the undisputed main flavor factor: the exquisite Asiago PDO. For those familiar with my culinary philosophy, the fact that a quality cheese plays such a pivotal role in delivering flavor should come as no surprise. Asiago PDO, meaning Protected Designation of Origin, guarantees that this cheese is produced in a specific region of Italy following traditional methods, ensuring its authentic flavor and superior quality. It comes in two distinct varieties, each offering its own unique charm:
- Stagionato (Aged): This variety is aged for a minimum of three months, resulting in a firmer texture and a more pronounced, robust flavor profile. It boasts complex nutty undertones, a slightly crumbly texture, and a wonderfully fragrant aroma that adds a deep, savory dimension to the dish. The longer it ages, the sharper and more intense its character becomes.
- Fresco (Fresh): Also known as “pressato,” this younger Asiago is typically aged for only 20 to 40 days. It’s softer, milder, and boasts a sweet, milky flavor with distinct buttery notes. Its delicate creamy texture melts beautifully and provides a comforting richness.
Caught between the irresistible allure of both, I simply couldn’t choose just one, as both varieties are incredibly tasty in their own right. Therefore, I opted for the best of both worlds, using a combination of both Stagionato and Fresco Asiago. The aged Asiago, with its stronger, bolder, and more fragrant nutty notes, provides a fantastic depth of flavor. Meanwhile, the slightly milder Fresco Asiago introduces lovely buttery undertones and a creamy texture that beautifully complements the broccolini. This dual approach ensures a rich and complex cheese experience that truly elevates the dish.
When in doubt, remember the golden rule: add more cheese! It’s rarely a decision you’ll regret, especially when it’s high-quality Asiago PDO.
The Creamy Counterpoint: The Zesty Dill Yogurt Sauce
Last but certainly not least, we come to the crowning glory of this dish: the dill yogurt sauce. It might seem like a simple condiment, but its impact is profound, tying all the vibrant flavors together with a creamy, refreshing flourish. This tangy yogurt-based sauce acts as a perfect counterpoint to the subtle lingering warmth from the red pepper flakes in the broccolini. It gently cools the palate, providing a refreshing break from the richness of the holiday meal, while simultaneously adding a bright, herbaceous pop of fresh dill and lemon. The combination of cool, creamy tang and fresh herbs is absolutely divine, creating a balanced and utterly addictive flavor profile that will have your guests reaching for seconds, if not thirds! This sauce can even be made ahead of time, making holiday meal prep a breeze.
Roasted Broccolini with Dill Yogurt Sauce
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Ingredients
- 2 bunches broccolini
- 2 tablespoons olive oil
- 1/4-1/2 teaspoon red pepper flakes
- ⅓ cup sliced almonds
- Zest of 1 lemon
- ¼ cup grated Asiago PDO cheese
- Salt and pepper
Dill Yogurt Sauce
- ½ cup Greek yogurt
- Zest of 1 lemon
- 2 teaspoons lemon juice
- 2 tablespoons freshly chopped dill
- 1 small clove garlic, grated
- ¼ teaspoon seasoning salt
- Salt and pepper
Instructions
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Preheat the oven to 400 degrees F.
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Wash and dry the broccolini. Trim the stems and remove any green leaves.
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Transfer the trimmed broccolini to a sheet pan. Drizzle with olive oil, red pepper flakes, and a generous pinch of salt and pepper; toss to coat. Bake for 10-15 minutes, or until the tops begin to brown. Add the sliced almonds to the pan and toss to combine. Bake for an additional 5 minutes, or until the almonds are toasted.
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Remove from the oven and immediately grate the lemon zest over the broccolini; toss to combine. Plate the broccolini and add the grated Asiago PDO cheese. Drizzle the dill sauce over the top and serve immediately.
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To make the dill yogurt sauce, add the Greek yogurt, lemon juice and zest, grated garlic, seasoning salt, and chopped dill. Stir to combine. Season with salt and pepper to taste.
Disclosure: Thank you to Uncommon Flavors of Europe for sponsoring this post. All opinions are 100% my own. Thank you for supporting my site while I work with brands I use in my kitchen.