Best 2 Baked Broccolini Recipes

Baked broccolini is an easy and delicious side dish or main course. It is made with fresh broccolini, olive oil, salt, and pepper. Baked broccolini can be enjoyed on its own or with a variety of dipping sauces. It is a healthy and nutritious dish that is perfect for any occasion. This versatile dish can be customized to your liking with different seasonings and add-ins, making it a favorite among home cooks and food enthusiasts alike. Whether you are a beginner or an experienced chef, this comprehensive guide will provide you with all the necessary information and inspiration to create a delightful baked broccolini dish that will impress your family and friends.

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SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps:

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

BAKED BROCCOLINI

Baked Broccolini image

Broccoli is my favorite vegetable, but when I came across this roasted broccolini recipe, I wanted to try it out. This dish is really tasty and I think other kids will love it, too. -Katie Helliwell, Hinsdale, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3/4 pound Broccolini or broccoli spears
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 425°. Place Broccolini in a greased 15x10x1-in. baking pan. Combine lemon juice, oil, salt and pepper; drizzle over Broccolini and toss to coat., Bake, uncovered, 10-15 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 97 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose fresh, tender broccolini: Look for vibrant green stalks with tightly closed florets. Avoid wilted or yellowing broccolini.
Trim and clean the broccolini: Cut off the tough ends of the stalks and remove any wilted or yellowing leaves. Rinse the broccolini thoroughly under cold water.
Blanch the broccolini (optional): Blanching helps preserve the broccolini's鮮豔 green color and slightly softens it. To blanch, bring a large pot of salted water to a boil. Add the broccolini and cook for 1-2 minutes, or until the florets are bright green. Immediately transfer the broccolini to an ice bath to stop the cooking process.
Roast the broccolini: Preheat oven to 400°F (200°C). Drizzle the broccolini with olive oil and season with salt and pepper. Spread the broccolini in a single layer on a baking sheet. Roast for 10-15 minutes, or until the florets are tender and slightly charred.
Sauté the broccolini: Heat a large skillet over medium-high heat. Add olive oil and the broccolini. Sauté for 5-7 minutes, or until the florets are tender and slightly browned. Season with salt and pepper to taste.
Steam the broccolini: Place the broccolini in a steamer basket over a pot of boiling water. Cover and steam for 5-7 minutes, or until the florets are tender. Season with salt and pepper to taste.

Conclusion:

Broccolini is a versatile vegetable that can be prepared in a variety of ways. Roasted, sautéed, or steamed, broccolini is a delicious and healthy addition to any meal. With its鮮豔 green color and slightly bitter flavor, broccolini is a great way to add a pop of color and flavor to your plate. So next time you're looking for a healthy and delicious side dish, give broccolini a try!