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Roasted Broccolini





Yields
Serves 10 to 12




Total Time
35 mins

Leggy, small-flowered broccolini is a hybrid of regular broccoli and Chinese broccoli. It's great steamed, but glorious roasted: The color and flavor deepen, and the florets get delectably crisp--almost as though they've been fried. Roasted regular broccoli is also delicious, though it won't get quite as crisp.

su-Roasted Broccolini Image




Photo: Romulo Yanes; Styling: Claire Spollen

 2 pounds broccolini, stalks split lengthwise if needed to make them all a similar width at base (tops can be wider)
 3 tablespoons extra-virgin olive oil
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper
Step 1
1

Preheat oven to 425°. Trim leaves from broccolini if you like (for a tidier look). Arrange broccolini in a single layer on 2 large rimmed baking sheets.

Step 2
2

Drizzle oil over broccolini, sprinkle with salt and pepper, and turn until well coated.

Step 3
3

Roast broccolini, switching pan positions and turning with tongs halfway through cooking, until florets are browned and crisp at the edges, 20 to 25 minutes. To keep it crisp, serve in a single layer on a large platter. Drizzle with oil to taste.

Step 4
4

VARIATIONS

Step 5
5

Roasted Broccoli: Preheat oven to 425°. Cut 2 lbs. broccoli florets in half through the stem so they'll lie flat. Divide broccoli between 2 large rimmed baking sheets. Drizzle with 1/4 cup extra-virgin olive oil and 1/2 tsp. each kosher salt and pepper and turn until well coated. Arrange florets in a single layer, flat side down, and roast until tender-crisp and beginning to brown on the bottom, 10 to 15 minutes.

Step 6
6

Roasted Broccolini or Broccoli with Almond Parsley Pesto: Preheat oven to 350°. Spread 1/2 cup whole raw almonds in a rimmed baking pan; roast until fragrant and golden beneath the skin, about 10 minutes. In a food processor, finely chop 2 garlic cloves. Add almonds and whirl until coarsely chopped. Add 2 cups coarsely chopped flat-leaf parsley (leaves and tender stems), 1 cup extra-virgin olive oil, and 1/2 tsp. each kosher salt and red chile flakes; whirl until parsley is finely chopped. Add 1/3 cup finely shredded parmesan cheese and pulse to combine. To serve, spread a layer of pesto on a platter. In a bowl, gently toss roasted broccolini or broccoli with more pesto and arrange on platter.

Step 7
7

Make ahead: Pesto, up to 1 day, chilled (color will darken if held longer).

Nutrition Facts

Servings 0


Amount Per Serving
Calories 61Calories from Fat 49
% Daily Value *
Total Fat 3.4g6%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 86mg4%
Total Carbohydrate 5.4g2%

Dietary Fiber 0.9g4%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.