Roasted Broccolini How To Prepare Broccolini Wellplated Com

Broccolini, also called “baby broccoli” is similar to broccoli but with smaller florets and a milder taste. Broccolini has long, thin stalks that, unlike mature broccoli stalks, are tender all the way through. That means that you can eat the stems right along with the florets. You do need to trim off the very end of broccolini before cooking, which takes all of 20 seconds (I line up the stems and trim the whole bunch at once).

While the two both have thin, green stalks, broccoli rabe is more bitter that broccolini.Despite the similarity of names, broccoli rabe is more closely related to kale than it is to broccoli.

Other than maybe this Roasted Frozen Broccoli, vegetable prep doesn’t get much easier or faster than when you are cooking broccoli. Broccolini’s quick cook time and all-around plate appeal make it an ideal choice whether you need a fast weeknight side or a last-minute, easy addition to a holiday dinner.

Less Waste. You eat the entire broccolini, floret and stem! (You can cook the core of regular broccoli stems too, but you need to trim away and discard the outsides first—see this post for the best ever Roasted Broccoli for a tutorial.)More Surface Area for Caramelization. Vegetables caramelize most on the surface that is touching the sheet pan. Those long, slender broccolini stems mean more surface area to turn golden.FAST. Broccolini cooks in as little as 15 minutes, and may be even faster if you have a convection oven. (For another fast option, check out Air Fryer Broccoli).Versatile. Garlic, cheese, red pepper flakes, lemon—you can gussy up your broccolini in a variety of ways, or enjoy it just as it is. See below for specific ideas and serving suggestions.Fancy. OK, it’s not actually fancy (it’s ridiculously easy) but it FEELS fancy, and sometimes that’s what counts.

How to Prepare Broccolini

This roasted broccolini recipe yields enough for two or three servings and is easy to double.

Roast at 425 degrees F. Since broccolini is so thin, it cooks through quickly and benefits from faster, higher-temperature cooking. (By contrast, a harder vegetable like Roasted Sweet Potatoes needs longer in the oven to become tender in the center, so you have to cook it at a slightly lower temperature.)Don’t Skimp on the Oil. Those cute little broccolini florets burn easily. To make sure they don’t, be sure to be generous with the oil and use your fingers to coat the florets thoroughly.Give Them Space. While the florets can touch a little bit, you want to avoid overcrowding the pan, or the broccolini will steam instead of roast, becoming soggy. Be sure the broccolini is spread in a single layer.Cut-Sides Down. When possible, flip the broccolini so that any cut sides (if say, you have a very thick broccolini that needs to be cut in half through the stem) are touching the pan for maximum caramelized surface area.Season Well. Kosher salt and black pepper are especially important and will make the broccolini taste its best.

The Ingredients

Broccolini. High in vitamin C and containing a healthy dose of vitamin A, broccolini is also a great source of dietary fiber as well as potassium, calcium and iron. Garlic. Adds a little zip that pairs beautifully with the slightly bitter broccolini. I recommend leaving the cloves large so that they do not burn.Olive Oil. Important for roasting perfectly. As mentioned above, don’t skimp or your florets will burn before the stems turn tender.Salt and Pepper. A dash and sprinkle is all you need to simply season the broccolini. See more ideas for flavoring brocolini below.

The Directions

Storage Tips

To Store. Refrigerate broccolini in an airtight storage container for up to 4 days. To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F. To Freeze. Freeze broccolini in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. They’ll be a bit soggy but still edible.

Recommended Tools to Make this Recipe

Baking Sheet. My go-to for making roasted vegetables. Citrus Juicer. The easiest way to juice a lemon or lime. Non-Slip Cutting Board. Stays in one place while you chop.

If you try this roasted broccolini, I’d love to hear what you think. Please let me know how it turns out for you in the comments below.

Lemon. Thinly slice 1 small lemon. Toss the slices with the broccolini (and garlic if you like) before roasting.Red Pepper Flakes. Sprinkle on a pinch just before serving.Cheese. Parmesan, cheddar, feta, and even goat cheese or blue cheese all taste delicious with roasted broccolini. Sprinkle it on during the last few minutes of baking.Herbs. Finish your roasted broccolini with a sprinkle of your favorite fresh herbs just before serving.Balsamic. Add a light drizzle of balsamic vinegar to the broccolini just before serving. Chopped Toasted Nuts. Add crunch with pecans, walnuts, almonds, or for something extra special, pine nuts.

Roasted Asparagus. Roasted broccolini and asparagus works especially well, since the two roast in about the same amount of time.Roasted Potatoes, Roasted Carrots, and/or Roasted Brussels Sprouts. Give harder vegetables like these a head start in the oven, since the broccolini cooks more quickly.