Roasted Broccolini With Lemon Recipes

ROASTED GARLIC LEMON BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
• Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

SPICY ROASTED BROCCOLINI WITH PRESERVED LEMON

Steps:

• For the preserved lemon: Mix the salt with 1 cup sugar in a small bowl. Layer the lemon slices with the salt-sugar mixture in a nonreactive dish so that the lemon slices are completely buried. Leave the dish uncovered on the kitchen counter and let sit for 2 to 3 days.
• Remove the lemon slices from the salt-sugar mixture and rinse well under cold water. Combine the remaining 1/2 cup sugar with 1/2 cup water in a saucepan and bring to a simmer. Cook until the sugar is completely dissolved, then add the lemon slices and simmer for 30 minutes. Let cool and store in a container with a tight-fitting lid in the refrigerator for up to 1 month.
• For the broccolini: Preheat the oven to 400 degrees F.
• Blanch the broccolini by filling a medium saucepan with water and bringing it to a boil. Add a generous handful of salt (it should taste like the sea). Prepare a large bowl of ice water. Add the broccolini to the boiling water and cook until just barely tender, about 2 minutes. Drain the broccolini and immediately plunge into the ice water to shock. Transfer the broccolini to paper towels and blot dry.
• Add the blanched broccolini, garlic, 1 tablespoon olive oil and some salt and pepper to a cast-iron skillet and toss well. Place the skillet in the oven and roast until the broccolini stalks are soft and cooked through and the ends are brown and crispy, approximately 10 minutes. Meanwhile, mix the chile paste, 2 tablespoons chopped preserved lemon and 1 tablespoon olive oil in a small bowl and season to taste with salt and pepper.
• Toss the roasted broccolini with the preserved lemon mixture and serve.

ROASTED BROCCOLINI WITH LEMON

Steps:

• Preheat the oven to 400°F.
• Line two rimmed baking sheets with aluminum foil, and spray with non-stick cooking spray, or lightly oil the foil. Divide the broccolini between the two baking sheet, and drizzle over the olive oil. Sprinkle the lemon pieces between the two sheets, season with salt and pepper, and toss to get everything well coated with the oil. Spread out the broccolini in single layer on both sheets.
• Roast the broccolini in the oven for 15 minutes, on two racks, switching the sheets between the racks if you are cooking both batches at once. It should be lightly browned and crisped on the edges.
• Remove from the oven and sprinkle over the lemon zest and Parmesan. Serve hot, warm, or room temperature.

ROASTED BROCCOLINI

Steps:

• Preheat the oven to 375 degrees F.
• Trim 2 inches off the ends of the broccolini stems and 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 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Steps:

• Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
• Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
• Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

LEMON BUTTER BROCCOLINI

Steps:

• Preheat oven to 500 degrees F. Trim the bottom 2 inches off the broccolini stems and cut any thick stems in half.
• Line a large jelly roll pan with foil (or use two baking sheets) and lightly spray with cooking spray. Add broccolini to pan and drizzle with olive oil and sprinkle with salt and pepper. Add garlic and toss until evenly coated. Line broccolini in a single layer.
• Roast for 12 minutes then remove from oven and evenly space cubed butter on broccolini. Return to oven and bake an additional 3 minutes or until broccolini reaches desired crisp-tenderness. Broil if desired for a few minutes. Remove from oven and toss with lemon juice to taste. Season with additional salt and pepper to taste if desired.

BROCCOLINI WITH LEMON

Steps:

• Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook broccolini until tender, about 4 minutes. Drain, and transfer broccolini to ice-water bath. Drain again and pat dry with paper towels.
• Heat oil in a large high-sided skillet over medium-high heat. Cook lemon zest until sizzling, about 30 seconds. Add broccolini and cook until warmed through. Transfer to a platter and season with salt and lemon juice.

LEMON ROASTED BROCCOLINI WITH PANCETTA AND BREADCRUMBS

Steps:

• Preheat the oven to 425 degrees F.
• Add the broccolini to a large baking sheet, or two if necessary so they are not overlapping.
• Drizzle with the olive oil, and stir around to coat.
• Season, to taste, with salt, pepper, and crushed red pepper
• Roast at 425 degrees F for 15 - 20 minutes, or until desired doneness.
• While the broccolini is roasting, prepare the breadcrumb mixture.
• Add the pancetta to a medium saute pan and cook over medium heat, stirring frequently, until it is browned and slightly crispy and the fat is rendered. About 4 minutes.
• Add the breadcrumbs to the pancetta and cook for another 4 minutes, until the mixture becomes fragrant.
• Then, add the garlic, thyme, and lemon zest. Cook for 1 more minute. Remove from heat and set aside.
• Lay the roasted broccolini out on a large serving platter and drizzle with the lemon juice.
• Then, sprinkle lightly with about 1/3 of the total breadcrumb mixture.
• Serve, with the remaining breadcrumb mixture in a bowl for adding to individual servings as desired.