RACH'S ROASTED BROCCOLINI IS THE EASIEST GREENS RECIPE EVER
Grab a few bunches of broccolini and dinner's side of greens is set thanks to Rach's easy recipe.
Provided by Rachael Ray
Number Of Ingredients 6
Steps:
- Preheat oven to 425˚F
- Arrange broccolini on foil-lined and parchment-topped baking sheet and top with sliced lemon, dress with EVOO and season liberally with salt and pepper
- Roast 20 minutes or until tender-crisp and browned at edges
ROASTED BROCCOLINI
Steps:
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
SAUTEED BROCCOLINI AND GARLIC
Provided by Ina Garten
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
- When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.
- Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through.
ROAST BROCCOLINI AND BEANS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat the oven to 425 degrees F.
- Arrange broccolini and beans on a cookie sheet. Coat the vegetables in oil and season with salt and pepper. Roast 15 to 18 minutes, until nutty and crispy at edges.
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