Description
This roasted broccolini recipe delivers perfectly tender stalks with crispy florets, seasoned simply with olive oil, salt, and pepper. It’s easy to prepare and perfect as a quick and healthy side dish.
Ingredients
Units
Scale
Main Ingredients:
- 1 lb Broccolini (~2 bunches)
- 3 tbsp Olive oil
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Preheat the oven: Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil if desired.
- Prepare the broccolini: Trim 1-2 inches from the stems of the broccolini. If some pieces are extra large, slice lengthwise down the stalk to make them similar in thickness.
- Season the broccolini: Arrange the broccolini in a single layer on the pan. Drizzle with olive oil and season with salt and pepper. Move the pieces around to coat evenly, then spread them out in a single layer again. Ensure you don’t overcrowd the pan.
- Roast the broccolini: Roast the broccolini in the oven for 14-18 minutes, until the stalks become tender and the florets turn crispy.
Notes
- Serving size: 2-3 thin stalks (or halved thicker ones), or 1/6 of the entire recipe.
- Check for texture: For tender stalks and crisp florets, check the recipe tips above. You can also try other methods like air frying, grilling, or sauteing.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.
- Reheating: Saute in a hot pan with a little oil, or reheat in the oven. Avoid microwaving as it can make the broccolini mushy.
- Freezing option: Though it’s not recommended, you can freeze roasted broccolini for up to 3 months. For better texture, blanch the broccolini for a minute in salted water, transfer to an ice bath, and then freeze.
Nutrition
- Serving Size: 2-3 thin stalks (or halved thicker ones)
