• 1 lb broccolini
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt, divided in half
  • 6-8 sage leaves
  • ½ cup Forager Project® Sour cream
  • ½ teaspoon black pepper
  • ¼ cup pomegranate seeds
  • ¼ cup chopped roasted hazelnuts


Preheat oven to 425ºF and line a sheet pan with foil. Trim broccolini and place onto prepared sheet pan. Drizzle with 1 tablespoon of olive oil and ¼ teaspoon of salt. Toss to coat. Roast for 15-20 minutes until stems are tender and florets have crisped.

While the broccolini roasts, heat remaining 2 tablespoons of olive oil in a small pan over medium-high heat. Once oil is hot, fry sage leaves for a few seconds on each side until crispy. Transfer sage leaves to a paper-towel lined plate and sprinkle with salt. Finely chop drained sage leaves.

In a small bowl, mix Forager Project® Sour Cream, chopped crispy sage leaves, ½ teaspoon of black pepper, and remaining ¼ teaspoon of salt. Stir to combine.

Plate blistered broccolini, drizzle with sage sour cream. Garnish with pomegranate seeds and chopped roasted hazelnuts.

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