Alright, so I’ve been on this weird broccolini kick lately. You know, it’s like broccoli’s cooler cousin—tender, with a hint of bitterness that sort of dances on your taste buds. Roasted to crispy perfection with garlic and a sprinkle of Parmesan? It’s the kind of side dish that might just steal the spotlight from the main course.
Steps
- Preheat the oven to 425°F and prepare a baking sheet with nonstick spray or parchment paper for easy cleanup.
- Trim the ends off the broccolini stems and cut any thick stalks in half lengthwise to ensure they are of similar size. Arrange the broccolini on the baking sheet.
- Smash and peel garlic cloves, placing them on top of the broccolini, then drizzle with olive oil and season with salt and pepper.
- Toss the broccolini to coat thoroughly with oil, ensuring the florets are well covered, and arrange in a single layer, cut sides down where applicable.
- Roast for 10 to 15 minutes, rotating the pan halfway through, until the broccolini is tender and slightly charred. Optionally, add a squeeze of lemon juice before serving.
Ingredients
- 2 medium bunches of broccolini, nearly 1 pound in total
- 2 ½ tablespoons extra virgin olive oil, plus more if needed
- 3 cloves of garlic, smashed and peeled
- ½ teaspoon kosher salt, plus more for serving
- ¼ teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese
- Pinch of red pepper flakes
- Freshly squeezed lemon juice
Nutritional Values
Calories: 464kcal | Carbohydrates: 28g | Protein: 12g | Fat: 36g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Potassium: 44mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6004IU | Vitamin C: 316mg | Calcium: 260mg | Iron: 4mg
FAQ
- Is Broccolini the Same as Broccoli Rabe?
- No, broccolini and broccoli rabe are different. While both have slender green stalks, broccoli rabe is more closely related to kale and has a more bitter taste compared to broccolini.
- What Parts of Broccolini Are Edible?
- You can eat the entire broccolini plant, including its leaves, stems, and even the occasional yellow flowers.
- Can Broccolini Be Used as a Substitute for Broccoli?
- Yes, broccolini can be used in place of broccoli florets due to their similar taste. However, if substituting broccoli stalks, Chinese broccoli is a better match because of its similar thick stem.
- How Should Broccolini Be Stored and Reheated?
- Store broccolini in an airtight container in the refrigerator for up to four days. To reheat, place it on a baking sheet and warm it in the oven at 350°F.
- What Are Some Ways to Season Broccolini?
- Broccolini can be enhanced with lemon slices, red pepper flakes, cheese like Parmesan or feta, fresh herbs, balsamic vinegar, or chopped toasted nuts for added flavor and texture.
Tips
- Use Ample Oil: Ensure that the broccolini florets are well-coated with oil to prevent them from burning before the stems are tender. If any parts appear dry, add a bit more oil for even roasting.
- Avoid Overcrowding: Spread the broccolini in a single layer on the baking sheet to ensure they roast rather than steam. If necessary, use two pans and switch their positions halfway through roasting.
- Roast at High Temperature: Set your oven to 425°F to allow the thin broccolini to cook quickly, resulting in crispy and caramelized edges without becoming soggy.
- Enhance Flavor: Season generously with kosher salt and black pepper, and consider adding garlic, lemon juice, or cheese for extra flavor. Sprinkle fresh herbs or red pepper flakes just before serving for a boost of taste.
Equipment
- Baking Sheet – Essential for roasting the broccolini in the oven.
- Citrus Juicer – Helpful for squeezing fresh lemon juice.
- Non-Slip Cutting Board – Useful for safely trimming and cutting the broccolini.
