Roasted Broccolini

Roasted Broccolini is an easy side dish that cooks super fast! The results have perfectly fork tender stalks, crispy tops, and are ready in only 15 minutes.

Why I love It:

• Fast Cooking
• Versatile
• Easy Side Dish

Ingredients You Need For Roasted Broccolini :

• Broccolini - You can buy this in the produce section of most grocery stores. It may also be called baby broccoli.
• Olive Oil - You can swap in another cooking oil, such as avocado oil
• Kosher Salt and Pepper

How to Roast Baby Broccoli :

Broccolini roasted in the oven is so easy make!

1. Prep - Start by preheating the oven and prepping the broccolini. If there are some stalks that are way thicker than others, then you can slice those in half. Rinse and dry the broccolini.
2. Season - Add the prepped broccolini to a sheet pan and drizzle with the olive oil, salt, and pepper. Use your hands to toss together so everything is evenly coated. Spread the broccolini out so it is evenly spaced. You don't want to overcrowd the pan.
3. Roast - Roast in the preheated oven for 12 to 15 minutes until the stalks are fork tender.
4. Serve - If needed, give one more small sprinkle of salt and pepper and serve immediately.

Frequently Asked Questions

What is the difference between Broccolini vs Broccoli?

Broccolini looks very similar to broccoli except the stalks are longer, thinner, and overall is more delicate than broccoli. The flavors are similar but broccolini is a little sweeter.

What is the difference between Broccolini vs Broccoli Rabe?

While both broccolini and broccoli rabe have thin stalks, broccoli rabe is more bitter. Broccoli rabe is actually closer related to kale.

Recipe Tips:

• Don't Crowd the Pan - The key to roasting vegetables is to make sure they have room on the pan. If they're too crowded together then they'll steam and not roast.
• Don't Skimp on Oil - Make sure to evenly distribute the oil. This helps the roasting, gives good flavor, and helps keep the baby broccoli from drying out.
• Season Well - Season with salt and pepper, to taste. After roasting, I like to give a sprinkle of flaky sea salt.

Variations

Although all you really need is olive oil, salt, and pepper when roasting vegetables... there are lots of ways to mix up the flavors. Here are some of my favorite variations:

• Fresh Lemon - After roasting, spritz with fresh lemon juice and lemon zest.
• Parmesan - Sprinkle with fresh, finely grated Parmesan Cheese in the last couple minutes of roasting.
• Spice - For a kick, sprinkle on a pinch of red pepper flakes.
• Garlic - Sprinkle with a little garlic powder before roasting in addition to the salt and pepper.

Storage and Reheating

• Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days.
• Reheating - Leftovers can be reheated in the oven at 350 degrees F for about 5 minutes until warmed.

Other Roasting Recipes:

• Roasted Carrots with Honey - They’re easy enough to make on a weeknight, but decadent enough to make for a holiday. Sticky and sweet and made with just a few ingredients.
• Crispy Roasted Baby Potatoes - Perfectly tender and fluffy on the inside, while golden brown and crispy on the outside.
• Roasted Pancetta Brussels Sprouts - Crispy, tender, caramelized, and perfectly flavorful. Tossed in maple syrup, mustard, and diced pancetta.

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