Sunday, September 25, 2011

Roasted Broccolini with Pistachios

Broccolini, or baby broccoli, is similar to traditional broccoli, but with smaller florets and longer, thinner stalks. It is actually a cross between broccoli and Chinese broccoli. Unlike broccoli, it retains its flavor and crunch when cooked at high heat. I decided to roast the broccolini with some pistachios for a simple side dish. When roasted, it gets a sweet, caramelized flavor and a fantastic crunchy texture. Topped with some garlic and parmesan, it is simple, healthy and not boring. I particularly like roasting it because I can just throw it in the oven and forget about it while prepping the rest of the meal.

Read more for the full recipe

1lb baby broccoli or broccolini, washed
1 tbsp extra virgin olive oil
2 garlic cloves, minced
1/4 cup shelled raw pistachios, chopped
2 tbsp grated parmesan cheese, divided

Step by Step Instructions:

1. Preheat oven to 425
2. In a roasting pan, arrange broccoli in an even layer
3. Toss with olive oil, garlic, salt and pepper
4. Add chopped pistachios
5. Roast for 20 minutes
6. Toss broccoli mixture and sprinkle with 1 tbsp parmesan
7. Roast for another 20 minutes
8. Serve with parmesan and black pepper

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At September 26, 2011 at 1:23 PM , Anonymous Chad said...

looks great, my favorite veggie along with my favorite tasty nut!

At September 28, 2011 at 11:28 AM , Anonymous Reese@SeasonwithSpice said...

Pistachios give an instant lift to the usual roasted veg dish. Nice one!

At December 21, 2011 at 11:48 PM , Anonymous Anonymous said...

Sounds delicious but how could Broccolini be roasted in an oven for a total of 40 minutes without being burned to a crisp? Other recipes call for 15-18 minutes total.


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