Roasted Spicy Broccolini Recipes

ROASTED SPICY BROCCOLINI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
• Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
• Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
• Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.

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

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.

SHEET-PAN SPICY ROASTED BROCCOLI PASTA

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
• Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
• In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
• Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

ROASTED SPICY BROCCOLI

Steps:

• Preheat oven to 400 Degrees.
• Roast for 15 minutes, then toss and continue to roast for 15-20 minutes or until tender.

OVEN-ROASTED BROCCOLINI

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a roasting pan with aluminum foil.
• Spread broccolini in an even layer in the roasting pan. Sprinkle garlic over broccolini. Drizzle olive oil over the top. Season with salt and pepper.
• Place under the broiler and cook, watching closely, until lightly browned and stalks are tender, 6 to 8 minutes. Serve sprinkled with Parmesan cheese.

SPICY SAUTEED BROCCOLINI WITH GARLIC

Steps:

• Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
• Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.