Crispy Roasted Broccolini
- PREP 5min
- COOK 15min
- TOTAL 20min
This roasted broccolini with fresh herbs is a simple, fast side dish. It is perfectly tender with slightly crispy tips. If you enjoy broccoli, you must give broccolini a try. I find it to be sweeter and a bit simpler to cook. One bunch should serve 2 people, so feel free to adjust the ingredients to the number of people you plan to serve.
You Will Need
2 bunches broccolini, about 1 pound
1 ½ tablespoons olive oil or avocado oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
3 tablespoons chopped fresh fine herbs like dill, parsley, chives or a combination
Flaky sea salt for serving like Maldon sea salt
Directions
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Trim an inch or two from the bottom of the stems (these can be dried out and hard). If any stalks are unusually thick compared to the rest of the bunch, slice them in half lengthwise.
Place the broccolini on the baking sheet and toss with the oil, salt, and pepper. Spread the stems out so that they are not on top of each other.
Roast for about 15 minutes or until the stems are tender and the tips of the florets are beginning to brown and crisp.
Serve with the herbs and a little flaky sea salt scattered on top.
Adam and Joanne's Tips
- Storing: Let cool. Transfer the cooled broccolini to an airtight container or resealable bag. Store in the refrigerator for 3 to 5 days, or freeze for up to 12 months. To freeze, spread the broccolini on a baking sheet lined with parchment paper and freeze for about an hour (preventing them from sticking together later). Transfer to a freezer-safe container.
- The nutrition facts provided below are estimates.