What is broccolini and how is it different from broccoli?

Broccolini is a hybrid vegetable, a cross between traditional broccoli and Chinese kale. It has longer, thinner stalks, smaller florets, and a milder, sweeter flavor than regular broccoli. Its entire stalk is tender and edible, whereas broccoli stalks are often tougher and require peeling.

Do I need to blanch broccolini before roasting?

No, you do not need to blanch broccolini before roasting for this recipe. Roasting it directly in the oven yields a tender-crisp texture with delicious charred florets. Blanching can be used if you prefer a softer texture or are adding it to a quick stir-fry, but it's not necessary for perfect roasted broccolini recipes.

Can I make this Garlic Parmesan Roasted Broccolini ahead of time?

While best served immediately after roasting, you can roast the broccolini a few hours in advance and reheat it gently in a pan or air fryer. To keep it from getting soggy, avoid adding the Parmesan and lemon juice until just before serving. Stored in an airtight container, it will last in the refrigerator for up to 3 days.

What are some other Broccolini Recipes I can try?

Broccolini is incredibly versatile! You can stir-fry it with soy sauce and sesame oil, sautu00e9 it with chili flakes and a splash of vinegar, grill it until tender, or even add it raw and finely chopped to salads. It's a great addition to pasta dishes, grain bowls, and can be incorporated into frittatas or quiches.

Broccolini Recipes: 7 Incredible Ways to Roast and Enjoy This Supergreen

Description

An incredibly simple and flavorful recipe for tender-crisp broccolini roasted with garlic and finished with Parmesan and lemon. Perfect for a quick, healthy side dish.

Ingredients

Scale

1.5 lbs (about 2 bunches) broccolini
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice (from about 1/2 lemon)

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash the broccolini thoroughly and trim about 1 inch off the tough ends of the stalks. If any stalks are very thick, you can halve them lengthwise. Pat dry completely with a clean kitchen towel.
Step 2: In a large bowl, combine the trimmed broccolini, minced garlic, olive oil, sea salt, and black pepper. Toss well until all the broccolini is evenly coated.
Step 3: Spread the seasoned broccolini in a single layer on a large baking sheet (or two, if needed, to avoid overcrowding). You can line the baking sheet with parchment paper for easier cleanup. Roast for 10-15 minutes, or until the broccolini is tender-crisp and the florets are slightly charred.
Step 4: Remove the broccolini from the oven. Immediately sprinkle with freshly grated Parmesan cheese and drizzle with fresh lemon juice. Toss gently to combine. Serve hot and enjoy!

Notes

For extra crunch, finish the broccolini under the broiler for 1-2 minutes, watching carefully to prevent burning. Adjust garlic and cheese to your taste preferences. This dish is also delicious with a pinch of red pepper flakes for a subtle heat.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Sides & Salads
Cuisine: Italian

Nutrition

Serving Size: 1/4 of recipe
Calories: 135 kcal
Sugar: 3g
Sodium: 260mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg

Description

Ingredients

Instructions

Notes

Nutrition

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