Have you encountered broccolini? It looks like broccoli rabe, or a baby version of broccoli, but in truth it is neither of those vegetables, but a hybrid developed out of Japan. Unlike broccoli rabe, broccolini is not at all bitter, and even though it looks like broccoli, it doesn’t taste like it, but is sweeter and nuttier.
It’s delicious! And like other members of the brassica family, broccolini is loaded with iron and vitamins.
How to you cook broccolini? You can steam it, sauté it, or do what we’ve done here, roast it in the oven. More tender than broccoli, it cooks faster, so it’s better to roast it at a higher temp (in our case under the broiler) for a short amount of time.
This recipe couldn’t be easier! Just toss the broccolini with garlic, olive oil, salt, and pepper, and put it under the broiler for a few minutes.
Oven Roasted Broccolini Recipe
If you want, squeeze a little lemon juice over the broccolini, right before serving.
- 2 bunches broccolini (about 1 1/4 pound total), trimmed
- 3 cloves garlic, minced (about 3 teaspoons)
- 4 tablespoons extra virgin olive oil
1 Preheat oven broiler.
2 Line a roasting pan with aluminum foil. Spread the broccolini out in an even layer. Sprinkle the garlic over the broccolini. Drizzle the olive oil over the broccolini. Sprinkle with salt and pepper.
3 Place under the broiler and cook for 6 to 8 minutes (keep an eye on it!), until lightly browned and the stalks are fork tender.
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