Roasted Broccolini | Ina Garten

When farm fresh broccolini shows up in the market, it’s imperative to get a bunch. Roast it in the oven; treat it simply and minimally with olive oil, salt and pepper. The cooking style of roasted broccolini perfectly captures the summer vibe of casual and breezy living. No sweat — just source the best ingredient where you can. The rest will fall into play. I wish I can say that about current life (Covid, extreme weather, rising inflation, supply-chain disruptions) which is anything but simple.

Obviously, roasted broccolini is going to be a side vegetable dish; it’s not a key player on the table. So resist the temptation to add other accompaniments on it. May be a squeeze of a lemon or some fresh herbs, if you insist.

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Roasted Broccolini

By Ina Garten – Serves: 2-4

Ingredients

• 3 bunches broccolini
• Good olive oil
• Kosher salt and freshly ground black pepper

Instructions

1

Preheat the oven at 375°F.

2

Trim 2 inches off the ends of the broccolini stems and discard. Cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and ½ teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot

Notes

Adapted from "Cooking for Jeffrey" by Ina Garten