Roasted Broccolini with Avocado Puree

09.13.2016 Farm to Table
Dave Erickson
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Broccolini is broccoli’s sweeter and lankier sibling. It has hella more flowerettes, which, let’s get real, are the only enjoyable part about broccoli.  

In honor of failure, we’re sharing an easy recipe that you’ll be sure to find success in. I find that if failure is persistent in our lives, it can be helpful to start at the basics. Completing something simple (like this dish) will help us acknowledge the sensation of success. We often have quiet successes countless times throughout our days, but cease to notice their miraculous nature. Even something as simple as properly executing a meal can be a celebratory experience that will provide a small launch-pad to the next rush of empowerment!  



1 bunch Broccolini

1 tablespoon Ghee

Sea Salt


1 Lemon


1 | Preheat the oven to 400 degrees.  

2 | Melt the ghee over the stove. Lay out the individual stalks of broccolini on a sheet tray. Brush the melted ghee over the broccolini. Season with salt and pepper to taste.  

3 | Put the tray in the oven for about 18-20 minutes until the broccolini is nicely browned.  

While the broccolini is cooking, you can prepare the avocado puree.


1 Avocado

1 tablespoon + 1 teaspoon Olive Oil

⅛ teaspoon Sea Salt

Pinch Cayenne

Red Chili Flakes

4 | Blend all ingredients in a high speed blender until smooth. Push the puree through a sieve.  


5 | Once the broccolini is ready, place a bit of puree on the plate. Sprinkle red pepper flakes over the puree. Lay down the broccolini on top of the puree, and that’s it! Now enjoy!  

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