Quick Roasted Broccolini
When I am having a dinner party, I love vegetables that can be prepped in advance and popped in the oven once the guests arrive so I can actually enjoy myself. These Quick Roasted Broccolini are just that sort of vegetable side.
Make it for your family or double it or triple it for a big crowd.
Simply toss the broccolini in a Ziploc baggie with a mixture of olive oil, balsamic vinegar, soy sauce, paprika, garlic powder, salt, pepper and a pinch of cayenne. Then roast them for 12-14 minutes, tossing once, until they just begin to get a little brown and toasty.
The stalks tend to be a bit al dente, which I like. One alternative if you are feeling adventurous is to blanche the broccolini for a minute in boiling water before throwing them in the marinade. This adds another step. I don’t think is particularly necessary, but if you like your broccolini on the softer side, but still a little al dente, you might go that route.
My family likes to eat these green little trees with their fingers when guests aren’t around. Mimicking his daddy, my son ate 5 stalks in mere minutes the other night. If your kids are down with broccoli, this quick roasted broccolini passed the toddler test at least.
- 3 bunches of broccolini
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp soy sauce
- ½ tsp paprika
- ½ tsp garlic powder
- Pinch of cayenne pepper
- Salt and pepper to taste
- Preheat oven to 425 degrees.
- Blanche the broccolini in boiling water for one minute.
- Combine the above ingredients in a ziploc baggie and shake for 1 minute, ensuring that the broccolini is evenly coated with the marinade.
- Let sit for 30 minutes or up to 4 hours.
- Roast in oven on a cookie sheet for 12-14 minutes until tree-like ends are slightly browned and toasted, tossing once halfway through the cooking process.