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.

Do you eat the stem of 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.

What is the difference between broccoli and broccolini?

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.

Roasted Broccolini

Description

This oven roasted broccolini recipe is simple, tasty and nutritious. The crispy florets and tender stalks make a perfect healthy side dish for whatever is on your plate.

Ingredients

Scale

2-3 bunches of broccolini
1 tablespoon good olive oil
1/4 teaspoon fine sea salt

Dressing:

2 tablespoons low-sodium tamari or soy sauce
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh ginger

Instructions

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 1/4 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.

Notes

Fresh (uncooked) broccolini can be stored in an airtight container (unwashed) for a week to ten days. Once it's been roasted it will last in the fridge for up to 4 days, though it may lose some of its crispness.

Prep Time: 5 min
Cook Time: 12 min
Category: side dish
Method: oven
Cuisine: American

Nutrition

Serving Size: a few stalks
Calories: 335
Sugar: 4.8 g
Sodium: 1347.8 mg
Fat: 28.8 g
Saturated Fat: 4.1 g
Trans Fat: 0 g
Carbohydrates: 17.8 g
Fiber: 4.9 g
Protein: 7.8 g
Cholesterol: 0 mg

Keywords: broccolini, baby broccoli, roasted broccolini