Roasted Broccolini Recipe

Broccolini is a vegetable with a name that confuses many people. Some refer to it as "baby broccoli," and it's often thought to be a smaller, thinner version of this vegetable. This is not the case, though broccoli and broccolini are related. Confusingly, broccoli rabe is not a member of this family; despite a similar name, it's actually more closely related to turnips.

Of these three "B" veggies, broccolini tends to be the least bitter, which is why recipe developer Sher Castellano says it's her favorite. As she tells us, "I love the 'classic but slightly sweeter than broccoli' taste and the loosely packed florets."

As to the cooking method, Castellano is a huge proponent of roasting any veggie, but notes that "broccolini is more delicate than broccoli, so it takes less time to crisp in the oven." That speedy cooking time is part of why Castellano calls this "a simple, easy recipe."

The main ingredient for this recipe is the broccolini, of course. You will also be coating it with olive oil to facilitate the cooking and adding just some salt to season the veggie. If you'd like a little more flavor, you can also squirt the broccolini with some fresh lemon juice once it's done cooking.

Preheat the oven to 425 F, and as it heats, wash the broccolini. Then trim the pieces so they are all fairly similar in size. This will allow the stalks to cook more evenly, Castellano says.

Spread the broccolini over a baking sheet and drizzle it with the oil. Sprinkle on the salt, then use your hands to gently massage the broccolini, coating it with the 2 other ingredients.

Cook the broccolini for 15 minutes, after which time Castellano says it should be lightly browned in spots while still bright green in others. She does caution, however, that "overcooking will cause [the] broccolini to be soggy, like asparagus." We don't want that.

The broccolini can be served with a squeeze of lemon, if you like. Should there be leftovers, Castellano shares that you can keep them in the fridge for 2 days before the flavor and texture start to suffer.