Roasted Broccolini
Broccoli’s sophisticated cousin
I love this dish because it is so easy to make and requires just a few ingredients. You just toss everything together and throw it into the oven. Yet it tastes so awesome!
I’m a fan of broccoli but I feel like broccolini is a bit better. It’s like broccoli’s sophisticated classier cousin with it’s long stem and sleek look. I pair the broccolini with garlic, lemon, and parmesan to create such a lovely balance of flavors. This dish is great as a side to a hearty meat like steak or salmon but you can also just enjoy it on its own!
I referenced Alison Roman’s Roasted Broccolini and Lemon with Parmesan recipe found on the NYTcooking website: https://cooking.nytimes.com/recipes/1018968-roasted-broccolini-and-lemon-with-parmesan
Ingredients
2 bunches broccolini
1 lemon
6-8 garlic cloves, peeled
1/2-1 cup grated parmesan
Olive oil
Salt and pepper
Directions
Rinse and dry your broccolini. Then trim the stems by cutting off the ends. Thinly slice 1/2-3/4 of the lemon into rounds and set the leftovers aside. Combine the broccolini, lemon slices (with seeds removed), and garlic on a rimmed baking sheet by drizzling with olive oil and tossing everything together. Season with salt and pepper and then sprinkle handfuls of the grated parmesan on top. Make sure that everything is spread out evenly so everything cooks at the same time. I also like to have the lemon slices and garlic touching the sheet pan and not layered.
Place the baking tray into a 425 degrees F oven and roast for 20-25 minutes. I like the broccolini to have a bit of a char. Bake until the broccolini turns bright green and chars while the parmesan turns golden brown and crispy.
Remove from the oven and squeeze the leftover lemon on top. Sprinkle with some extra parmesan and enjoy!
So… broccoli or broccolini. Which one do you prefer?
