ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
ROASTED BROCCOLINI WITH LEMON
This is a simple side, but a real powerhouse of nutrition and flavor. Just a few ingredients, and the oven does all the work.
Provided by Katie Workman
Categories Side Dish
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 251.92 kcal, Carbohydrate 18.78 g, Protein 10.71 g, Fat 15.87 g, SaturatedFat 3.03 g, Cholesterol 5.5 mg, Sodium 163.08 mg, Fiber 3.43 g, Sugar 6.06 g, ServingSize 1 serving
LEMON BROCCOLINI
Provided by Ellie Krieger
Categories side-dish
Time 15m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 6
Steps:
- Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
- In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.
BROCCOLINI WITH LEMON
Broccolini looks like baby broccoli, but it's actually a natural hybrid of broccoli and Chinese kale. (If you can't find it, broccoli rabe can be used in its place.) The tender stalks are blanched first and then sauteed with lemon zest for a quick vegetable dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 4
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.
BROCCOLINI WITH LEMON OIL
Categories Citrus Vegetable Side Vegetarian Quick & Easy Low/No Sugar Lemon Broccoli Vegan Gourmet
Yield Makes 10 to 12 servings
Number Of Ingredients 4
Steps:
- Remove zest from lemon in 1-inch-wide strips with a vegetable peeler. Cut off any white pith from zest with a small sharp knife. Halve lemon and set aside.
- Heat oil and zest in a 5-quart wide heavy pot over moderate heat until zest is golden, about 3 minutes. Remove from heat and discard zest, reserving oil in pot.
- Cook Broccolini in an 8- to 10-quart pot two-thirds full of boiling salted water , uncovered, until crisp-tender, 5 to 7 minutes. Drain well in a large colander.
- Reheat lemon oil over moderately high heat until hot but not smoking. Add Broccolini and cook, tossing, until coated well and heated through, about 1 minute. Add salt and pepper to taste, then squeeze half of lemon over Broccolini. (Reserve remaining lemon half for another use.)
ROASTED GARLIC LEMON BROCCOLI
I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
Provided by NERDYCHEESECAKE
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 49.3 calories, Carbohydrate 7 g, Fat 1.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 326.5 mg, Sugar 1.7 g
SPICY SAUTEED BROCCOLINI WITH GARLIC
Categories Garlic Vegetable Side Sauté Low Fat Quick & Easy Broccoli Winter Broccoli Rabe Gourmet
Yield Makes 8 servings
Number Of Ingredients 6
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.
BROCCOLINI WITH CREAMY LEMON SAUCE
A broccoli recipe for those who thought they hated broccoli. Brocconlini is sweeter and milder tasting than mature broccoli. Found this jewel of a recipe in my March 2003 Better Homes and Garden magazine. Fresh asparagus, pea pods or romanesco would make excellent substitutes for the broccolini. Mascarpone is available at Trader Joe's and well-stocked grocery stores.
Provided by COOKGIRl
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boiling. Cook the broccolini until crisp-tender, approximately 5-7 minutes. (For asparagus: 3-5 minutes; pea pods: 2-4 minutes; romanesco: 7-8 minutes.).
- Drain well.
- To make the lemon sauce, in a small bowl combine the mascarpone cheese, sour cream, milk, marjoram, lemon peel and lemon juice. Season to taste with salt and pepper.
- Transfer the cooked broccolini to a serving platter. Spoon the lemon sauce over the vegetables. Garnish with a marjoram sprig.
- Serve warm.
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LOW FODMAP SPICY ROASTED BROCCOLINI WITH GARLIC & LEMON
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5/5 (1)Category Side DishCuisine AmericanTotal Time 20 mins
- Separate the trimmed broccolini heads into smaller florets (see image) and place on rimmed sheet pan. Drizzle with oil and toss to coat evenly. We like to use tongs, or even our hands! Season lightly with salt and pepper and red pepper flakes, if using.
- Roast the broccolini for about 12 to 15 minutes or just until tender and beginning to crisp up and brown in spots. Serve immediately with lemon wedges for diners to squeeze on top. Roasted broccolini may also be served at room temperature on a buffet. While it can be refrigerated and reheated, it won’t be the same and that is best reserved for leftovers and your own personal snacking.
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