Broccolini isn’t baby broccoli. It’s a hybrid vegetable, a cross between Chinese broccoli (which gives it those long, thin stems) and regular broccoli (which contributes the small florets). It’s a bit sweeter and more mellow than regular broccoli, and thanks to those long stems, it has a lovely crunch. I love traditional roasted broccoli, but honestly, if I were offered a choice of broccoli or broccolini, I’d go for the broccolini every time. I love it!
Key Ingredients
Broccolini: When shopping for broccolini, look for bunches with a vibrant green color, firm stems, and minimal wilted leaves. Also, check the end of the stem for a clean, fresh cut. Avoid any that look dried out or discolored. Oil: I prefer roasting veggies with olive oil or avocado oil because I enjoy their flavor. I save my extra-virgin olive oil for other recipes, as it has a lower smoke point. Salt, Pepper, and Herbs: Like all my roasted veggie recipes, I generously season with salt and pepper. I also love finishing the roasted broccolini with a handful of fresh herbs. Dill, parsley, and chives are my favorites.
How to Make Crispy Roasted Broccolini
I roast broccolini similarly to broccoli and cauliflower (see this cheddar roasted broccoli or this chili lime roasted cauliflower). You’ll prep it, spread it onto a baking sheet, toss it with oil, salt, and pepper, and then roast it in a hot oven until tender in the middle and crispy around the florets. When preparing broccoli for cooking, trim an inch or two from the bottom of the stems, as these can be dried out and hard. Then, if any stalks are unusually thick compared to the others, cut them in half lengthwise. As you place them on your baking sheet, make sure there is enough space around them so that they roast instead of steam. Once they are out of the oven, scatter fresh herbs over them before serving. The heat from the roasted broccolini will wilt the herbs and make them more fragrant. 1 ½ tablespoons olive oil or avocado oil 1/2 teaspoon fine sea salt 1/2 teaspoon fresh ground black pepper 3 tablespoons chopped fresh fine herbs like dill, parsley, chives or a combination Flaky sea salt for serving like Maldon sea salt 2Trim an inch or two from the bottom of the stems (these can be dried out and hard). If any stalks are unusually thick compared to the rest of the bunch, slice them in half lengthwise. 3Place the broccolini on the baking sheet and toss with the oil, salt, and pepper. Spread the stems out so that they are not on top of each other. 4Roast for about 15 minutes or until the stems are tender and the tips of the florets are beginning to brown and crisp. 5Serve with the herbs and a little flaky sea salt scattered on top.
