Roasted Broccolini Recipe
Wintry leafy greens are available everywhere now. I particularly like broccolini. The long-stemmed broccoli look-alike is rather delicate with hints of bitterness. You could sauté, steam or simply boil this vegetable, but I prefer roasting it. In general, roasting vegetables enhances the natural sweet notes of the greens and turn the thin stalks almost as sweet and tender as asparagus.
The preparation is fairly simple. Toss broccolini in garlic, olive oil and a bit of Parmesan cheese for a touch of saltiness. The vegetables go into the oven until the stems are tender and the leaves are nice and crisp.
Yields: 6 servings1 pound broccolini
3 tablespoons olive oil
2 teaspoons kosher salt
½ teaspoon black pepper
1 clove garlic, peeled, crushed and finely minced
1 tablespoon Parmesan cheese, ground into a fine powder
Preheat the oven to 425°F.
Trim the ends of the broccolini. If the stem is too thick, slice it lengthwise (you want same-sized pieces for even cooking).
Brush a baking pan with olive oil. Spread the broccolini evenly on the pan, in a single layer. Add garlic and drizzle with more olive oil to coat the greens. Toss well. Season with kosher salt and pepper. Roast for about 10 minutes. Toss half-way through the cooking process for even roasting. Sprinkle with Parmesan cheese and roast for another 6-8 minutes until the stems are tender and the leaves are crisp. Remove from the pan.
Serve warm or at room temperature.