Seared Broccolini with Tzatziki Sauce & Hazelnuts
Crisp-tender broccolini is quickly seared to bring out its natural sweetness and slight smokiness, then paired with a cool, creamy tzatziki sauce and finished with a generous sprinkle of crunchy toasted hazelnuts. This side dish is light, healthy, and full of flavor and texture.
⏱ Time
Prep Time: 10 minutes
Cook time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Seared Broccolini:
1 large bunch of broccolini (about 12–14 stalks), trimmed
1½ tbsp olive oil
Salt and pepper to taste
1–2 tsp lemon juice (for finishing)
For the Tzatziki Sauce:
1 cup Greek yogurt (plain, full-fat or low-fat)
½ cup cucumber, finely grated and squeezed dry
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped fresh dill or mint (or ½ tsp dried)
Salt to taste
For the Hazelnut Topping:
¼ cup whole hazelnuts
Optional: zest of ½ lemon, chili flakes, or a drizzle of honey
Instructions
1. Prepare the Tzatziki:
In a bowl, mix Greek yogurt, grated cucumber (squeeze out excess water with a cloth), garlic, lemon juice, olive oil, herbs, and salt.
Stir well and refrigerate until ready to use.
2. Toast the Hazelnuts:
In a dry skillet over medium heat, toast the hazelnuts for 4–5 minutes, shaking occasionally, until fragrant and slightly browned.
Transfer to a clean towel, rub off most skins, and coarsely chop. Set aside.
3. Sear the Broccolini:
Heat 1½ tbsp olive oil in a large skillet over medium-high heat.
Add broccolini in a single layer and cook 3–4 minutes undisturbed, until it starts to char.
Flip and cook another 2–3 minutes until tender-crisp.
Season with salt, pepper, and a squeeze of lemon juice.
4. Assemble & Serve:
Spread tzatziki on a serving platter or individual plates.
Top with seared broccolini.
Sprinkle with chopped toasted hazelnuts.
Garnish with optional lemon zest, chili flakes, or a drizzle of honey for contrast.
Notes & Tips
Broccolini too long? Slice thicker stems in half lengthwise for even cooking.
No hazelnuts? Try toasted almonds, pine nuts, or pistachios.
Meal idea: Serve this with grilled salmon, roasted chicken, or chickpea patties.
❓ Frequently asked questions FAQs
Q: Can I roast the broccolini instead?
A: Yes! Roast at 425°F (220°C) for 15–18 minutes, tossing halfway.
Q: How long does tzatziki last?
A: It keeps for up to 3 days in the fridge, tightly sealed.
Q: Is this dish vegan-friendly?
A: Swap Greek yogurt for a dairy-free yogurt and you’re good to go.
Nutritional Information
Calories: 210
Protein: 7g
Carbs: 10g
Fat: 17g
Fiber: 4g
Sodium: ~240mg