Roasted Broccolini and Carrot Bundles

A Tasty, Seasonal Side with Exceptional Presentation
Filed Under > Appetizers & Sides

Roasted broccolini and carrot bundles via Waiting on Martha Roasted veggie bundles with braised pork shoulder via Waiting on MarthaRoasted Broccolini & Carrot Bundles recipe via Waiting on MarthaRoasted broccolini bundles with braised pork shoulder via Waiting on Martha

When our friends at Homespun invited us to the table to enjoy their Bourbon Honey Braised Pork Shoulder a few weeks ago, we were happy to oblige, and we were just as taken with their fresh, seasonal side: Roasted Broccolini & Carrot Bundles. I don’t know about you, but we never shy from a plate of warm, roasted, hearty veggies, especially when they’re wrapped up so tight in perfect little bundles! 

Each bundle, consisting of a few broccolini and a few carrots, are tied together with chive blossoms (green onions can work too) and make for the perfect size to enjoy as a tasty, fresh side to the tender, sweet pork shoulder.  A mixture of honey, sherry and oil gives the vegetables the moisture they need, and a final drizzle of garlic lemon oil serves as the best kind of finish to these soft, roasted vegetables. And I must say, the presentation is just as good as the taste.  Cheers, Kat

P.S. Don’t forget to save room for dessert! This Homemade Pear & Apple Crumb Tart hits just the spot. xo

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Roasted Broccolini & Carrot Bundles
Serves 6
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Ingredients
  1. 2 lbs. Tri-Carrots
  2. 2 bunches Broccolini
  3. 1/4 cup honey
  4. 1/4 cup sherry
  5. 8 garlic cloves, shaved
  6. 2 T and 1/4 cup oil
  7. 1 bunch about 1/2 lb.
  8. 1 lemon, juiced
  9. salt
  10. water
Vegetables
  1. Set up a blanching station. You will need a large pot filled 3/4 of the way full of water. For every gallon of water, you will use 1/2 cup of salt. You will also need an ice water bath for shocking, and a pan lined with paper towels.
  2. Broccolini: Bring salty water to a rolling boil. Untie bunches of Broccolini so that they are loose. Submerge into salty water for 1 1/2 minutes and then place in ice water bath. Once completely cold, transfer to pan lined with towels.
  3. Chive Blossoms: Blanch for 15-20 seconds until pliable and bright green. Also give water bath and place in towel lined pan.
  4. carrots: Preheat to 400 F. Mix together honey, sherry and oil in a small bowl. Place carrots in an oven safe roasting pan, coating with honey, sherry, oil and season with sea salt. Roast in the oven for 10-12 minutes until al dente. Once cooked, cool on resting rack.
  5. To assemble bundles: Make a bouquet of 2-3 broccolini and 2-3 carrots. Lay chive blossoms flat on counter. Place bouquet on top center. Taking the chive blossom ends, tie together around the center. Trim or tuck any remaining chive ends that may stick out.
Garlic Lemon Oil
  1. Add 1/4 cup oil to a small sauce pan, place shaved garlic and heat at low-medium heat. Lightly roast until garlic is slightly brown. Be sure to remove from heat when garlic is just turning brown to assure you do not burn garlic. Add lemon juice.
  2. Place bundles on baking sheet and roast in a 400 F oven for 6 minutes. Remove from oven and season with salt and drizzle with lemon garlic oil before serving.
Notes
  1. Chive blossoms can be sourced from an Asian grocery store. (Dekalb Farmers Market is always stocked.) Chives or green onions can be substituted.
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ADDITIONAL CREDITS:

Photography & Styling, Kathryn McCrary | Recipe, Homespun 

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