Broccolini is in season right now, so it’s a good time to enjoy this delicious vegetable. While it looks like a young broccoli, it’s actually a hybrid vegetable from broccoli (which you can also roast) and kai-lan – another vegetable in the same family as broccoli. It tastes kind of like a cross between broccoli and asparagus. It is often put into the “gourmet” category, yet it's becoming more available and is incredibly easy to prepare.

Part of the reason I like serving it so much is because of how simple it is to make. Because the whole thing is edible (stems, the occasional yellow flower, florets), there is little trimming, no peeling of stalks, or cutting of florets.

Roasting is a beautiful process for vegetables. It both deepens and sweetens their flavor, making even the most simple of preparations delicious. It is my favorite way to enjoy vegetables.

And enjoy them I do. True story: my kids (and sometimes me as well, if I'm honest) eat these with our hands instead of using the more polite method of forks and knives. It’s fun, and it encourages them to eat their green vegetables, so I’m not complaining.

roasted broccolini

Roasted Broccolini

Serves 2-4

Ingredients:

  • ½ pound of broccolini 
  • About 2 tablespoons heat safe oil (I recommend refined coconut oil, avocado oil, or home rendered meat fats such as tallow)
  • Unrefined salt and freshly ground pepper
Instructions:

1. Preheat oven to 425 degrees Fahrenheit.

2. Rinse broccolini off well. Sometimes I find that it is a little gritty, so I plunge it into water in a bowl and swish it around to thoroughly clean.

3. Gently shake dry. Trim the broccolini by ½-1 inch, and place on a baking sheet.

4. Drizzle with oil and sprinkle generously with the salt and pepper. Use your hands to toss everything together, until the broccolini is coated evenly.

5. Place in the oven for 10-15 minutes, or until cooked to your liking. I like it to be tender, and starting to brown.

Optional:

Drizzle with a little bit of balsamic vinegar when done. Toss with chopped fresh herbs when still warm. Or grate a little Parmesan cheese over it once it’s just been removed from the oven.

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