Ina Garten Roasted Broccolini

Ina Garten roasted broccolini turns fresh broccolini, olive oil and plenty of kosher salt into a crisp-tender side dish in 30 minutes. Save this easy make-ahead side dish for Thanksgiving, Sunday dinner or weeknight dinners, because it takes just three ingredients and one sheet pan.

Spread the broccolini across two sheet pans instead of crowding it onto one, because the stalks need room for the oven heat to reach them. Pile it on a single pan and it steams into limp, dull green stalks.

Ina Garten likes broccolini over regular broccoli because it's a cross between broccoli and Chinese kale, so it tastes sweeter and a little peppery. She treats it simply, with oil, salt and pepper, since its flavor already does the work, as she shares in Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Roasted Broccolini

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

95

kcal

Thin stalks roast until the tips turn crisp and the stems stay tender with a little bite. Halving the thick stalks lengthwise means everything cooks evenly in the same 15 minutes.

Ingredients

• 3 bunches broccolini
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper
  

Directions

• Preheat the oven: Preheat the oven to 375°F. Then set two sheet pans out on the counter so they're ready for the broccolini.
• Trim the broccolini: Trim 2 inches off the ends of the 3 bunches of broccolini stems and discard them. Then cut any thick stalks in half lengthwise so they cook at the same pace as the thin ones.
• Arrange on pans: Place the broccolini in a single layer on the two sheet pans. If you use one pan, the broccolini will steam rather than roast.
• Season and toss: Drizzle each sheet pan with 2 tablespoons olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well so every stalk gets coated before it goes in the oven.
• Roast until crisp-tender: Roast the broccolini for 15 minutes. It's ready when the stalks are crisp-tender and the tips have browned a little.
• Finish and serve: Sprinkle the broccolini lightly with a bit more salt right out of the oven. Then serve it hot, while the tips are still crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular broccoli instead of broccolini?

Yes, but cut the broccoli into long, thin spears so they roast as quickly as broccolini does. The flavor will be a little less sweet and peppery, and the thicker stems may need a few extra minutes.

Can I prep roasted broccolini ahead of time?

Yes, you can trim it ahead and store it in a plastic bag with a damp paper towel. Then roast it just before serving so it comes out hot and crisp.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for a couple of days. Reheat them on a sheet pan in a hot oven rather than the microwave, since the microwave makes the stalks soft.

Why did my broccolini turn out soggy instead of crisp?

Crowding the pan is the most common cause, because too many stalks trap steam and keep them from browning. Use two sheet pans and keep the stalks in a single layer.

Do I really need to trim the ends?

Yes, because the bottom 2 inches of the stems are tough and woody even after roasting. Cutting thick stalks in half lengthwise also helps them cook as fast as the thin ones.