Roasted Broccolini with White Beans, Ricotta, Almonds, and Hot Honey

and by hot honey, I mean spicayyy

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Most of you know by now how much I love beans — they’re a great vegetarian protein source, and they’re extremely versatile. You can use them as a neutral base and build your flavor palette around them.

This broccolini and white bean dish is meant to have a variety of textures. It can be served as a side or as part of a main, and it can also be served warm or chilled. I used regular ricotta here, but you can absolutely use your favorite plant-based ricotta, and if you need a recipe to make your own, try my vegan almond ricotta! If you do go with that ricotta, you can leave the almonds out of this dish, or swap in something else crunchy like walnuts or pumpkin seeds.

As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!

Roasted Broccolini with White Beans, Ricotta, Almonds, and Hot Honey

Ingredients (serves 4)

  • 2 bunches broccolini

  • 2 tbsp olive oil

  • 1 14.5 oz can white beans

  • 2-3 tbsp ricotta (can use regular or dairy-free)

  • 2 tbsp crushed almonds

  • Drizzle of hot honey (if you don’t have hot honey, you can use regular honey and a pinch of crushed red pepper!)

1. Preheat oven to 425 F. Toss the broccolini in olive oil and spread evenly on a baking sheet. Add a small pinch of salt, if desired. Bake for 15 minutes.

2. Remove from oven and transfer to a plate. Top with beans, ricotta, the crushed almonds, and a drizzle of hot honey.

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