Here’s a bright and colorful and flavorful side dish that goes equally well with a slow-roasted beef tenderloin, a rack of lamb or a fillet of black cod. It’s also a snap to make and looks great on a festive table.


Broccolini with Pomegranate Seeds
Serves: 4
  • 2 bunches broccolini (about 1 pound)
  • 1 cup orange juice (preferrably fresh-squeezed)
  • 2 teaspoons honey Aleppo pepper*
  • ½ cup pomegranate seeds
  1. Trim the broccolini and steam until done to your preferred level of softness/hardness. This is truly a personal preference.
  2. Meanwhile, place OJ and honey Aleppo pepper in a small pot and bring to the boil. Turn down to a simmer and reduce the mixture by half. This will take about 10 minutes. Turn off heat, put a lid on it and reserve until broccolini is ready to serve.
  3. Remove broccolini from steamer and toss with the reserved OJ mixture. Place on a platter with all the broccolini stalks facing in the same direction (if you like a tidy appearance!). Top with an artfully thick row of pomegranate seeds. OR for a more casual appearance, scatter the broccolini willy-nilly on the platter and do the same with the pomegranate seeds. Either way, it will taste delicious!
*Victoria Taylor’s Honey Aleppo Pepper ( is what I typically use. You could also substitute 1 teaspoon of honey and 1/4 teaspoon red pepper flakes.

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