Cooking

Bye Bye Broccoli Blues: Hello Broccolini!

Ever had the broccoli blues?  You know, the type that comes when one too many restaurants deliver limp, smooshy, overcooked, inedible ‘life-steamed-out-of-it’ broccoli?  Well, I had one of those streaks recently.  What did I do to get rid of my broccoli blues?  I roasted Broccolini, (baby broccoli), to bring out its natural sweetness, added a pinch of salt and some crushed red pepper flakes for heat.  Bye bye broccoli blues!

Roasted Broccolini Ingredients

Roasted Broccolini Ingredients

Broccolini has longer stems and slightly smaller florets than broccoli.  Many stores sell Broccolini as ‘Baby Broccoli,’ to avoid trademark issues.

Broccolini before going in the oven

Broccolini before going in the oven

Simple Roasted Broccolini 

2 bunches Broccolini (or Baby Broccoli)
2 T extra virgin olive oil
3/4 tsp. sea salt
1/4 tsp. crushed red pepper flakes

Preheat oven to 425 F.

Wash and dry Broccolini (baby broccoli).  Peel stems (optional).  Toss in a large bowl with olive oil, sea salt and crushed red pepper flakes.  Transfer to a jelly roll pan.  Spread out in one layer (some overlapping is fine!), with all stems facing the same direction.  Place pan on center rack.  Bake for 16 minutes.  Serve hot.

Roasted Broccolini

Roasted Broccolini

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