No ImageOven Roasted Broccolini

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  1. Sean

    Love the simplicity! I used the same recipe for Purple “Sprouting Broccoli” which we get from local markets in the UK.

  2. Ari

    You can find these anywhere like Trader Joe’s, which is where I just bought mine last night.

  3. Laura ~ Raise Your Garden

    You nailed the easy thing here! I have a great love for broccolini. I don’t grow it, but my mother-in-law does and she makes it on Sundays when we get together for Sunday lunches. It is sweeter and nuttier and I think softer texture too than regular broccoli. We love it!!! Hope you had a nice Christmas and New Year. Looking forward to what you come up with =)

  4. Susan Walter

    I think this must be what my neighbour grows. He calls it broccoli though. His suggestion is to wilt it by pouring boiling water over, then serve it with mayonnaise. I usually stir fry it. It’s one of those vegetables I really look forward to because it arrives very early in the year, long before all the other nice spring veg. It has a very short season though — a month at the very most.

  5. Steve

    It shows up at the farmer’s markets in San Francisco, too. One of the things I look forward to every year (in addition to padron peppers and, of course, tomatoes).

    I like to blanch it briefly in salted water, and then either use it as a pizza topping, or sauté it to use as a side dish. (It’s possible the blanching step isn’t needed, but it does seem to set a nice dark green color.)

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