This oven roasted broccolini with garlic, ginger and soy dressing is simple, tasty and nutritious. The crispy florets and tender stalks make a perfect healthy side dish for whatever is on your plate.
Why I love this recipe
Broccolini, part of the brassica family, has a more mellow flavor than broccoli and when cooked, is mildly sweet like Chinese broccoli. It only takes 10 or so minutes to cook and is the perfect accompaniment to any dish.
Broccolini is high in vitamins A and C, which help to support immune function and healthy glowing skin. It's a good source of calcium and magnesium which promote bone health and help to regulate blood pressure. Broccolini also contains protein and fiber, supporting digestive health.
- Broccolini - this is the star of the show. When choosing, make sure the florets are flowerless and tightly furled and the the stalks are fresh and firm without dried out ends.
- Olive oil - always chose a good olive oil, I like to use extra virgin. The oil will keep the broccolini tender and encourage charring on the edges.
- Sea salt - this helps the flavors pop.
- Garlic, ginger and soy- these add a nice finish to the dish. You can go without and just add a splash of extra virgin olive oil with a pinch of fine sea salt before serving.
See recipe card for quantities.
Preheat oven to 425°F. Line a large baking tray with unbleached parchment paper.
Trim 1-inch off the stem of the broccolini, and cut any thick stalks in half, lengthwise. Place on baking tray and drizzle with 1 tablespoon of olive oil with ¼ teaspoon of fine sea salt.
Toss to coat and spread the broccolini out in a single layer so that they don't steam rather than roast.
Roast uncovered for 10-12 minutes, until the broccolini is tender with crispy edges.
Meanwhile, make the dressing by mixing together the tamari, extra virgin olive oil, garlic and ginger.
Pour dressing on top of roasted broccolini and serve.
Frequently Asked Questions
Broccolini, often referred to as baby broccoli, is a cross between broccoli and Chinese broccoli and comes from the brassica family, along with cabbage and Brussel sprouts. It has a milder flavor than your standard broccoli with small florets and tender stalks. Broccolini is often confused with broccoli rabe (or rapini), which is in the turnip family and has a more bitter taste than broccolini.
You can definitely eat the stems of broccolini, along with the florets. The long thin stalks are mild in flavor and tender all the way through. Just cut off the last 1-inch of stem before roasting.
They both belong to the brassica family, but broccolini is a hybrid between broccoli and Chinese broccoli. Broccolini has longer, more slender stalks than broccoli, is more delicate, and has a milder, almost sweet flavor, similar to asparagus.
Broccolini is super versatile. It has a gentle sweetness to it, which makes it easy to serve with just a splash of olive oil and a pinch of salt. I love adding the tamari, garlic and ginger for a twist but feel free to keep it simple.
Fresh (uncooked) broccolini can be stored in an airtight container (unwashed) for a week to ten days. Once it's been roasted it will keep in the fridge for up to 4 days, though it may lose some of its crispness.Print