Roasted broccolini is remarkable with little effort! A hot oven is the best way to cook this vegetable: it comes out even more delicious than its cousin broccoli.Here’s our new very preferred simple side dish around here: roasted broccolini! Alex and I prevented broccolini for a while because truthfully: it seemed like it was trying a little too hard. Hi, I’m broccolini: broccoli’s much cooler and more advanced cousin. But guess what? After trying it roasted, we’re sturdily on the broccoli train. It’s even more tasty than roasted broccoli (if that’s possible!), with a sweet taste and tender crunch. Even much better: it looks fancier and takes less time to prepare. Here’s how to prepare broccolini into the best side dish.What is broccolini, exactly?It might look like baby broccoli, but it’s actually not: though it’s often identified that method in the supermarket. Here’s what to understand about broccolini: Broccolini is a cross in between broccoli and Chinese broccoli. It has both the long stems of Chinese broccoli and the florets of broccoli, and has a milder flavor than broccoli.Broccolini was developed in 1993! Doesn’t it look like an Italian active ingredient with hundreds of years of history? Nope, it’s not even 20 years old.How to discover it: It’s not readily available at all supermarket, but it’s becoming more commonly carried. It’s typically by the broccoli, so try to find the little bunches of broccoli with long stems.The secrets to roasted broccoliniMaking roasted broccolini is quick and simple, however it appears like an expensive side meal! It’s so irresistible that we ended up consuming most of it straight off of the roasting pan. This is
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