Broccolini, sometimes referred to as baby broccoli, is a hybrid that has thinner stalks and a slightly sweeter taste than broccoli. If I am only cooking a small amount, I will use a saute pan on top of the stove but, if I’m feeding a crowd (holidays are upon us), using a sheet pan and roasting in the oven is as easy as it gets.
Another cruciferous vegetable side dish that is fun to serve for special occasions is roasted cauliflower with whipped goat cheese.
- Broccolini, ends trimmed, rinsed
- Extra-virgin olive oil (Delicate)
- Course salt
- lemon Pepper
- 1 lemon
- Parmesan cheese, freshly grated
- After removing the bottom inch from the broccolini, split the thicker stalks lengthwise for more uniform cooking. Transfer to a rimmed baking sheet.
- Generously drizzle the olive oil over the broccolini and using your hands, gently rub on each piece. Arrange in a single layer and then sprinkle with salt and lemon pepper (or black pepper if that’s what you have).
- Zest the whole lemon and set aside. Now, cut the lemon in half and squeeze the juice (from both halves) evenly over the broccolini.
- Roast in a preheated 375* oven for 20 minutes or until stalks are tender.
- To serve, transfer to a large platter and scatter the lemon zest and freshly grated cheese over the warm vegetable.