ROASTED BROCCOLINI AND CHEDDAR
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
- Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.
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 RECIPE (BABY BROCCOLI)
Learn how to cook broccolini in the oven just like a fancy restaurant, in under 20 minutes. This simple roasted broccolini recipe makes an easy side dish for steak, fish, or chicken.
Provided by Maya Krampf
Categories Side Dish
Time 19m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil, if desired.
- Trim 1-2 inches from the stems of the broccolini. If some pieces are extra large, slice lengthwise down the stalk.
- Arrange the broccolini in a single layer on the pan. Drizzle with olive oil and season with salt and pepper. Move the pieces around together to coat better, then spread in a single layer again. (Don't overcrowd the pan.)
- Roast for about 14-18 minutes, until the broccolini is tender and florets are crispy.
Nutrition Facts : Calories 93.2 kcal, Carbohydrate 5.4 g, Protein 2.7 g, Fat 7 g, SaturatedFat 1 g, Sodium 119.3 mg, Fiber 0.9 g, Sugar 1.8 g, ServingSize 1 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
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
OVEN ROASTED BROCCOLI
After oven roasting asparagus, green beans, cauliflower I thought WHY NOT BROCCOLI. The result is crispy on the outside, tender on the inside and a great new way for me to enjoy one of my favorite veggies. Hope you like it too. The garlic is smashed and diced to get as much garlic flavor as you can from each clove.
Provided by riffraff
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat to the oven to 400°F.
- Mix together the oil, garlic, red pepper flakes, salt and pepper.
- Toss together the broccoli and the oil mixture in a large bowl.
- You may have to adjust the oil a bit if your bunch of broccoli is smallish.
- You don't want it swimming in oil on the cookie sheet.
- Put broccoli on cookie sheet.
- Place in the oven for about 10-15 minutes.
- Be sure and check often to make sure it's not burning, you want it to caramelize but not burn.
- If you don't like al dente broccoli, cook a little longer.
- I usually remove after 10-15 minutes.
- When the broccoli is as done as you like remove from the oven and toss with the cheese.
Nutrition Facts : Calories 400.4, Fat 31.7, SaturatedFat 6, Cholesterol 11, Sodium 292.5, Carbohydrate 21.7, Fiber 8, Sugar 5.3, Protein 13.6
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.
ROASTED SPICY BROCCOLINI
This Mediterranean-inspired broccolini combines crushed red pepper, garlic, oregano, and feta for a flavorful side dish that pairs perfectly with grilled steak or salmon. Adjust the red pepper to your family's tastes, or omit it completely.
Provided by France C
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
- Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
- Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
- Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 18.3 g, Cholesterol 14 mg, Fat 10.2 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 824.5 mg, Sugar 6.2 g
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.
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- Preheat the oven to 425°F. Trim any dried or rough ends off of the broccolini, rinse, and pat dry.
- Place the broccolini on a large baking sheet. Drizzle with approximately 1 tablespoon of olive oil and sprinkle with salt. Toss until completely coated and spread the broccolini evenly across the pan; you don't want to crowd them so that they will roast (opposed to steaming).
- Bake for 12-15 minutes until stalks are fork tender and florets are crispy. The bake time may vary depending on the size of your broccolini stalks.
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- Preheat oven to 425°. Trim leaves from broccolini if you like (for a tidier look). Arrange broccolini in a single layer on 2 large rimmed baking sheets.
- Roast broccolini, switching pan positions and turning with tongs halfway through cooking, until florets are browned and crisp at the edges, 20 to 25 minutes. To keep it crisp, serve in a single layer on a large platter. Drizzle with oil to taste.
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- Pat salmon dry. Rub with oil and place on baking sheet. Sprinkle with sea salt, black pepper and dill.
- Add broccolini to pan. Mince garlic and sprinkle over both salmon and broccolini. Drizzle oil over broccolini, just enough to lightly coat. Thinly slice lemon and place atop the salmon.
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- Pre heat oven to 200C/390F. In a small pot combine 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 2 minced cloves of garlic and seasoning to taste.
- Slice off any particularly thick parts of the stems, then pop on a large baking tray. Pour over oil and give it all a good mix with your hands. Arrange broccolini in a row then pop in the oven for 10-12mins, or until the stalks just begin to soften and little bits of char pick up on the florets.
- Take out the oven, flip them oven, sprinkle over 1/4cup parmesan and pop back in the oven until the stems are fork tender. Another 5-8mins, depending on the size of your broccolini.
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- Toss the broccolini with the olive oil, sea salt, and pepper. Spread out across a parchment-lined baking sheet.
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- Drizzle with olive oil and add garlic, salt and pepper and rub with your hands. Make sure you rub each piece of broccolini with oil and seasoning.
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- Combine all ingredients on a parchment- or foil-lined baking sheet and roast to tender-crisp and brown at edges, about 25 minutes
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- Toss broccolini with 1.5 Tbsp olive oil, salt, and pepper. Spread them in an even layer on your baking sheet.
- Place the broccolini in the oven for 15 mins (or a few minutes longer if broccolini is particularly thick).
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- In a small bowl, whisk together the oil, lemon zest and juice, dill, red pepper flakes, salt, and pepper.
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- Preheat the oven to 400°. On a large baking sheet, toss the broccoli florets and stems with 2 tablespoons of the olive oil and season with salt and pepper. Roast the broccoli in the oven for about 30 minutes, tossing halfway through, until browned and tender.
- In a small bowl, whisk the lemon juice with the shallot and the remaining 2 tablespoons of olive oil; season the dressing with salt and pepper. Scrape the broccoli into a bowl. Add the dressing and the grated cheese, toss well and serve.
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- Place broccolini on a rimmed baking sheet, making sure not to crowd the pan. If you can't see the bottom of the pan, divide the broccolini between two baking sheets.
- Drizzle with olive oil and kosher salt. Roast for 12-15 minutes, or until crispy and browned along the bottom and the edges, and tender in the center. Serve immediately.
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- Remove and discard the bottom half of the broccolini stems. Cut the remaining broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don’t cut the florets—just pull them apart. Place the broccolini on a sheet pan. Drizzle 4 tablespoons olive oil on the broccolini and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 minutes, tossing once with a metal spatula, until crisp-tender.
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- Place a rack in the center of the oven and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray or line with parchment paper for easy cleanup.
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- Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
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- Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic exposed side up on the baking sheet and sprinkle everything with red pepper flakes.
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