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Roasted Parmesan broccolini

Roasted Parmesan broccolini

2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
Broccolini, AKA baby broccoli, is similar to broccoli but with thinner, longer stalks and smaller clumps of florets. It's not bitter like broccoli rabe and roasts quite fast, making it an easy last-minute veggie side dish. After washing the broccolini, you'll need to shake out as much water as possible and then pat it dry with a kitchen towel. If your broccolini is wet, it will steam in the oven instead of browning, and you really want those nice caramelized bits for the most flavor. Also, if your broccolini stalks are thick, you can halve them to speed up the cooking time.

Ingredients

Baby broccoli

1 pound(s), ends trimmed

Olive oil

1 Tbsp

Olive oil

2 tsp

Jarred minced garlic

2 tsp

Table salt

½ tsp

Red pepper flakes

¼ tsp

Black pepper

¼ tsp, freshly ground

Grated Parmigiano-Reggiano

3 Tbsp

Sliced almonds

¼ cup(s)

Instructions

  1. Preheat oven to 425°F. Line two baking sheets with aluminum foil or parchment paper.
  2. Evenly divide Broccolini between prepared pans. Drizzle with oil; sprinkle on garlic, salt, red pepper flakes, and black pepper. Gently toss with your hands to distribute seasonings; spread out in a single layer. Sprinkle with grated cheese; roast until golden brown, about 10-15 minutes.
  3. Meanwhile, toast almonds in a dry, heavy skillet over medium heat, stirring constantly until golden, 1-2 minutes. Remove from pan; allow to cool.
  4. Sprinkle almonds over Broccolini; serve.
  5. Serving size: 4 to 5 Broccolini spears plus 2 tsp almonds

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