Leave any leaves still attached. Prep the stem: Cut the broccoli stalk away from the head with florets. I loved this. In that respect, this post is a success if only for expanding your culinary horizons. Stems and all! Enjoy immediately. Opt out or, bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all). Simply squeeze a lemon wedge over the broccoli once it’s out of the oven. Cut the crowns into large, flat florets: If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. Email me if post author replies to my comment. Smaller pieces of broccoli tended to burn on the ends before the insides could fully caramelize. Perhaps one of our all-time favorite vegetable side dishes, this tender broccolini comes out of the oven delightfully crispy. Privacy Policy. Bake for 18 to 22 minutes, tossing halfway, or until the florets are turning deeply golden on the edges. I’m so happy that you enjoyed the recipe, Joann! We often just toss our broccolini with a bit of olive oil, but here I’ve added a splash of soy sauce too for a bit of salt and umami. Your email address will not be published. Nordicware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Your comments make my day. Bake in preheated oven until charred and stems are tender, about 15 minutes. I treat it much like asparagus, cutting off just the roughest of end pieces. The trendy haircuts you’ll be seeing everywhere next year. Slice the inner portion into rectangular-shaped pieces. Btw, hold old is Cookie now? We all know by now that roasting vegetables makes them the best version of themselves. Thank you for this amazing tips and cooking recipes…. Amount is based on available nutrient data. just made this and my 13-year old daughter begged for seconds :), My daughter absolutely loves this version of roasted broccoli. Cookie does make the pictures even better. Broccolini is far superior to broccoli. Our Favorite Videos Get Recipe » If this were how broccoli was always served, I would beg for it too. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about ¼ inch). Here are a few general tips to make sure your roasted broccoli turns out perfectly, every time. First time! Let me know how this works for you! https://www.thekitchn.com/how-to-make-roasted-broccoli-226718 I’m generally hesitant to bake sliced/chopped garlic because it burns so quickly, and I can’t stand the flavor of burnt garlic! Lightly drizzle thick balsamic vinegar or balsamic glaze. All hail King Broccoli. This content is imported from {embed-name}. Depending on the flavors of your main dish, you could easily adjust the flavors here to match. In fact, I’m such a fan of roasted veggies, I created a complete “Every-Night Roasted Vegetables Guide” in my cookbook. I updated it. Don’t throw away those broccoli stems. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. I finally made your Perfect Roasted Broccoli and it was_____ wait for it____Perfect! Delicious! Remove from oven; serve while still warm and crispy, sprinkled with flake sea salt to taste. And watch videos demonstrating recipe prep and cooking techniques. Here is a little twist which works wonders. Broccolini is often referred to as baby broccoli, but it’s actually a natural hybrid between broccoli and Chinese broccoli. I’ve never roasted broccoli stems before and I think we liked them even more than the florets. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. My secrets for making wholesome meals you'll WANT to eat. DIdn’t have to toss, it was perfect all way around in 16-18 min. Any roasted broccoli fans out there? Which one is your favorite? Fantastic recipe! Makinze is the Associate Food Editor for Delish.com. Ready to roast broccoli seriously? Give them lots of room! Lightly drizzle toasted sesame seed oil over the broccoli. And roasted broccoli is candy around here. You may be able to find more information about this and similar content on their web site. broccolini is a cross between broccoli and Chinese broccoli; How to Roast Broccolini. The results surprised me! On the baking sheet or in a large bowl, toss broccolini with olive oil and soy sauce. As far as perfect side dishes go, this one checks all the boxes: easy, delicious, crispy and salty—not to mention ready to eat in 15 minutes! It should not be considered a substitute for a professional nutritionist’s advice. Subscribe now for full access. A tiny pinch of sugar helps kickstart the caramelization process. Broccoli needs a bit more cooking time to get the same crispy bits due to its thicker nature; plan on about 30 minutes in all. For the Mediterranean/lemon variation, you say to drizzle it after you take it out of oven, but not clear for wjennto do it with your Italian / Balsamic glaze variation? Thank you for sharing this kind review! It’s broccoli for Christ’s sake. Toss to combine and evenly coat. These simple and spectacular Southern cakes deserve a comeback, These sides will be the real stars of Thanksgiving dinner. Broccoli needs some breathing room on the pan, or the florets will produce so much steam that they’ll never turn crisp on the edges. Made with little more than a splash of olive oil, soy sauce, and a sprinkle of flake salt to finish it off, this oven-roasted broccolini makes a great side dish for steak, chicken, or whatever else is on your plate!