Roasted Broccolini with Olive Oil and Garlic
User Reviews
5
6 reviews
Excellent
Roasted Broccolini with Olive Oil and Garlic
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Roasted broccolini is marvelous. The stalks become tender-crisp, and the florets are deliciously caramelized.
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Ingredients
- 1 ½ pound broccolini fresh
- 6 tablespoons olive oil extra-virgin, divided
- 2 teaspoons kosher salt divided, or 1 teaspoon of any other salt including Morton, Diamond Crystal brand
- ½ teaspoon black pepper divided
- 1 teaspoon garlic powder divided
Instructions
- Preheat the oven to 425°F. Line two rimmed baking sheets with parchment paper.
- Spread the broccolini on the baking sheets, dividing them evenly between the two pans.
- Drizzle the broccolini with the olive oil, using 3 tablespoons for each pan. Use your hands to coat it in the oil, paying special attention to the florets.
- Sprinkle the broccolini with kosher salt, black pepper, and garlic powder.
- Place the pans in the preheated oven. For even roasting, I place one on the top rack and one on the bottom rack.
- Roast the broccolini until the stalks are tender-crisp and the florets begin to brown, for about 15 minutes. If you want it browned with crispy florets, roast it for 20-25 minutes. Serve immediately.
Notes
- Using bagged pre-washed broccolini helps with browning because it ensures it is completely dry when you coat it in olive oil.
- You can adjust the baking time according to your preferences. If you'd like the broccolini tender-crisp, green, and browned just in spots, roast it for about 15 minutes. If you prefer it browned and crispy, roast it for 20-25 minutes.
- The secret to this recipe is to use plenty of good olive oil and kosher salt. However, if you use any salt other than Diamond Crystal - even a different brand of kosher salt - use just one teaspoon.
- You can use less olive oil, but it won't be as good. You can use just ¼ cup of olive oil, or use olive oil spray. Whatever you do, ensure the broccolini is well coated in oil. Otherwise, it could burn.
- There's no need to flip the broccolini midway. You can swap the pans' locations and rotate them 180 degrees. While not mandatory, it promotes even roasting.
- I don't recommend using frozen broccolini in this recipe.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave or in a 350°F oven. They lose their crispness but not their deliciousness! You can also enjoy the leftovers cold, antipasti-style.
Nutrition Information
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Serving
3ounces
Calories
173kcal
(9%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
422mg
(18%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 3ounces | |
| Calories | 173kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 422mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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