Broccolini is a cross between broccoli and Chinese kale. Besides being a little more elegant, it’s more interesting — sweeter and a little more peppery than regular broccoli. All you need to do is toss it with olive oil, salt, and pepper, toss it on a sheet pan, and roast it. Side dishes don’t get any easier than this!
Make Ahead: Prep the broccolini and store in a plastic bag with a damp paper towel. Roast before serving.
Photographs by Quentin Bacon. Reprinted from Cooking for Jeffrey, Copyright 2016, is published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
- Yield: 5 to 6 servings
- Difficulty: Easy
- 3 bunches broccolini
- Good olive oil
- Kosher salt and freshly ground black pepper
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and discard. Cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.)
- Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and ½ teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.