Ah, broccolini. It’s like the sophisticated cousin of broccoli—slender, elegant, and just a bit more delightful. Ever since I tried garlic roasted broccolini at a friend’s dinner party last month, I’ve been hooked. It’s incredibly simple and quick, yet the aroma of roasting garlic fills the kitchen with a warmth that’s almost nostalgic, like a cherished song you forgot you loved.
Steps
- Begin by preheating your oven to 425°F (220°C) and prepare a baking sheet by spraying it with nonstick spray or lining it with parchment paper for easy cleanup.
- Trim the ends of the broccolini stems and, if the stalks are thick, slice them lengthwise so all pieces are of similar thickness. Place the trimmed broccolini in the center of the prepared baking sheet.
- Add smashed garlic cloves on top of the broccolini and drizzle with olive oil. Sprinkle with kosher salt and ground black pepper, ensuring the florets are fully coated to avoid burning.
- Toss the broccolini to evenly distribute the oil and garlic. Arrange it in a single layer, making sure cut sides are facing down to maximize caramelization.
- Roast in the oven for 10 to 15 minutes until the broccolini is crisp-tender and slightly charred. Rotate the pan 180 degrees halfway through the cooking time for even roasting.
- Once done, remove from the oven and, if desired, sprinkle with additional salt and a squeeze of fresh lemon juice. Serve immediately and enjoy.
Ingredients
- Approximately 1 pound (2 medium bunches) of broccolini (baby broccoli)
- 2 ½ tablespoons extra virgin olive oil, with more as needed
- 3 cloves garlic, smashed and peeled
- ½ teaspoon kosher salt, plus more for serving
- ¼ teaspoon ground black pepper
- 3 tablespoons grated Parmesan cheese
- A 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 not the same. While they both have slender green stalks, broccoli rabe is more closely related to kale and is more bitter than broccolini.
- Which Parts of Broccolini Are Edible?
- You can eat the entire broccolini plant, including the leaves, stalks, and any yellow flowers. It’s a versatile vegetable with no need to discard any parts.
- Can Broccolini Be Used as a Substitute for Broccoli?
- Yes, broccolini can be used in place of broccoli florets because their flavors are quite similar. For broccoli stalks, Chinese broccoli can serve as a good substitute due to its similar thick stalk.
- How Should Broccolini Be Stored?
- Store broccolini in an airtight container in the refrigerator for up to four days. For longer storage, freeze it in a freezer-safe container for up to three months, allowing it to thaw in the refrigerator before reheating.
- What Are Some Ways to Season Roasted Broccolini?
- Roasted broccolini can be enhanced with a variety of seasonings. Consider adding lemon slices, red pepper flakes, or cheeses like Parmesan and feta. You can also finish it with fresh herbs or a drizzle of balsamic vinegar for additional flavor.
Tips
- Trim and Arrange Properly: Before roasting, trim the ends of the broccolini stems and, if necessary, cut any thick stalks in half lengthwise to ensure even cooking. Arrange the pieces in a single layer on the baking sheet to avoid steaming and ensure they roast to a crisp.
- Generous with Oil: Be liberal with the olive oil to thoroughly coat the broccolini. This prevents the delicate florets from burning before the stems become tender and enhances the caramelization process.
- High Heat Roasting: Roast the broccolini at 425 degrees F for best results. This high temperature allows the broccolini to cook quickly and develop a nice char without becoming soggy.
- Maximize Caramelization: For more caramelization, flip any cut sides of the broccolini to face down on the baking sheet. This increases the surface area touching the pan, leading to more golden, crispy edges.
Equipment
- Baking Sheet: A large, rimmed baking sheet for roasting the broccolini.
- Non-Slip Cutting Board: Useful for safely chopping and preparing the broccolini.
- Citrus Juicer: Handy for squeezing fresh lemon juice over the roasted broccolini.
- Parchment Paper: Optional, but useful for lining the baking sheet for easy cleanup.
