OVEN-ROASTED BROCCOLINI
Easy, yummy broccolini roasted in the oven.
Provided by Loa Hemati
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a roasting pan with aluminum foil.
- Spread broccolini in an even layer in the roasting pan. Sprinkle garlic over broccolini. Drizzle olive oil over the top. Season with salt and pepper.
- Place under the broiler and cook, watching closely, until lightly browned and stalks are tender, 6 to 8 minutes. Serve sprinkled with Parmesan cheese.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 16.8 g, Cholesterol 2.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 144.4 mg, Sugar 5.4 g
BAKED BROCCOLINI
Broccoli is my favorite vegetable, but when I came across this roasted broccolini recipe, I wanted to try it out. This dish is really tasty and I think other kids will love it, too. -Katie Helliwell, Hinsdale, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Place Broccolini in a greased 15x10x1-in. baking pan. Combine lemon juice, oil, salt and pepper; drizzle over Broccolini and toss to coat., Bake, uncovered, 10-15 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 97 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED BROCCOLINI
Steps:
- Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
- Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
SIMPLE BROCCOLINI
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.
Provided by JUMAHA
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
- Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g
BAKED BROCCOLI
This is a recipe that I saw on Food Network and thought I'd give it a try. It is a remix of the old boring broccoli and cheese.
Provided by Jessica Bennett
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut broccoli into "trees" (stalks and florets together) then cut trees in half.
- Put broccoli on baking sheet and drizzle with olive oil. Salt and pepper to tase.
- Bake at 350 degrees for about 15 minutes or until tender.
- Take out of oven and sprinkle parmesan cheese over top and bake again until cheese is bubbly.
Nutrition Facts : Calories 96.4, Fat 5.1, SaturatedFat 2.9, Cholesterol 14.7, Sodium 283.7, Carbohydrate 5.7, Fiber 2.3, Sugar 1.1, Protein 8.1
ROASTED BROCCOLINI WITH WINEY MUSHROOMS
Provided by Laura B. Russell
Categories Mushroom Side Roast Vegetarian Broccoli Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
- In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
- Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.
BROCCOLINI WITH BALSAMIC VINAIGRETTE
Most of us are very familiar with broccoli but how about broccolini? It's similar to broccoli but more tender and milder in flavor. Nicknamed baby broccoli, broccolini is a hybrid vegetable and a cross between broccoli and Chinese kale. It has small florets and long, thin stalks. This vitamin and fiber packed vegetable is one you'll sure to love. I've topped mine with a skinny balsamic vinaigrette to add some pizzaz...
Provided by Nancy Fox
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot bring 6 cups of water to a boil.
- In the meantime, remove the bottom third of the broccolini stems and discard.
- In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
- When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
- Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
- Serve warm.
Nutrition Facts : Calories 46.7, Fat 4.5, SaturatedFat 0.6, Sodium 204.4, Carbohydrate 1.4, Fiber 0.1, Sugar 1, Protein 0.1
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