Roasted Broccolini with Blue Honey Ricotta & Hazelnuts

Taking blue spirulina a savory direction again by brightening up some broccolini with a beautiful blue ricotta… a super fun, unexpected side dish to grace your table this Easter, but easy enough to serve with a weeknight meal.

Serves 6-8

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YOU WILL NEED

• 3 bunches of broccolini

• 2 tablespoons avocado oil, melted ghee or melted coconut oil

• 1 teaspoon fine sea salt

• 1 large or 2 small garlic cloves, peeled and thinly sliced

• Juice from 1 lemon

• Blue Honey Ricotta (recipe below), for serving

• Lemon zest and juice, for serving

• Hazelnuts, for serving

• Flaky sea salt, for serving

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TO MAKE

Preheat the oven to 400F.

In a large bowl, toss together the broccolini, avocado oil, salt, garlic and lemon juice until the broccolini are well coated. Arrange the broccolini on a lined baking sheet and place in the oven to roast until crispy with tender stems, about 20-25 minutes.

Place the broccolini in a serving bowl and top with the Blue Honey Ricotta, hazelnuts, lemon zest, lemon juice and flaky sea salt.

Serve right away.

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for the Blue Honey Ricotta

• 1 cup plant-based or sheep’s milk ricotta

• 1 tablespoon raw honey

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1 teaspoon blue spirulina

• 1/4 teaspoon fine sea salt

In a small bowl, whisk together the ricotta, honey, olive oil, lemon juice, blue spirulina, and salt. Serve right away or refrigerate in a sealed container for up to 1 week.

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