Tuesday, July 15, 2014

Roasted Broccolini

Roasted Broccolini

Broccolini is a hybrid between broccoli and Chinese broccoli (Gai Lan). I first tasted broccolini when Earthbound Farm came out with "Broccolette." I purchased a 2-pound bag of "Broccolette" at Costco for $5.99 (now $4.99), where it is the most reasonably priced. I roasted the broccolini in the oven the same way I roast broccoli, only at a slightly lower temperature. Since then, it's been my favorite roasted vegetable. I prefer broccolini over broccoli. There is no trimming/peeling necessary in broccolini. I only trim away very little of the stalk ends because it looks dry (but that is not necessary). Just wash, dry, and cook. Broccolini is very versatile to cook with. You can boil, steam, saute, grill and roast broccolini, which roasting is my favorite way to prepare broccolini. Each stalk has a broccoli floret and a few long leaves. Some stalks will be thicker than others, so I vertically cut the thicker stalks in half for even cooking. It's that simple. Broccolini is very nutritious: high in Vitamin C, Vitamin A, potassium, iron and fiber.

1 pound broccolini
2 tablespoons olive oil
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees. Position oven rack to the center of the oven.

Trim very little of each stalk ends if it looks dry and ugly. Cut thicker stalks in half, vertically, for even roasting. Plunge broccolini in a very large bowl of cold water to wash well. Drain well and towel dry. In a very large bowl, toss broccolini with olive oil, salt and pepper. Place broccolini in one even layer on a shallow-rim baking sheet. Roast in the oven for about 20 to 25 minutes. I like to roast mine for exactly 22 minutes. Remove from oven and let cool slightly in the pan. Transfer to a serving dish and ready to eat.

Yield 2 to 4 servings

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