ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Broccolini

Photo: Romulo Yanes; Styling: Claire Spollen

Total time 35 mins
Yield

Serves 10 to 12

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.

Ingredients

  • 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

Nutrition Information

  • calories 61
  • caloriesfromfat 49 %
  • protein 2.7 g
  • fat 3.4 g
  • satfat 0.5 g
  • carbohydrate 5.4 g
  • fiber 0.9 g
  • sodium 86 mg
  • cholesterol 0.0 mg

How to Make It

  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.

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

  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.

  4. VARIATIONS

  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.

  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.

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