Ingredients
1 lb. broccolini
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Crushed red pepper flakes
Preparation
Step 1Preheat oven to 425°. Place broccolini on a large baking sheet and drizzle with oil. Season with salt, pepper, and a pinch of red pepper flakes and toss to coat. Step 2Roast until fork-tender and ends are slightly charred, 30 minutes.
But what is broccolini? Broccolini is a hybrid of “supermarket” broccoli (Calabrese variety) and Chinese broccoli. It features, longer, slimmer, more tender stems that do not require peeling. If broccolini were an actor, it would be equally alluring as a supporting cast member (think soups, stir fries, and pasta dishes). But it also shines as the star of the dinner table, as a glorious side dish–if done right. Tip #1: There are two ways to ensure dirt is washed away before roasting. Hold the broccolini upright by the stems, then run water from your faucet over the florets. The other option is to fill a bowl with water, add the broccolini, swishing it around for a few seconds, then gently lift it out. Whatever method you choose, make sure you dry the broccolini very well with paper towels or a kitchen towel. Tip #2: Try not to overcrowd the baking sheet. You’re looking for an even browning, and you definitely wants those florets crisp and slightly charred. Spread them out in a single layer and leave a little space between each one if you can. Tip #3: High temp, please. This is roasting after all, not baking. Broccolini needs to be roasted! We think 425° is perfect. Have you made this recipe? Rate it and let us know how you liked it in the comments below!
