Best Roasted Broccolini With Panko Gremolata Recipes

Roasted Broccolini and Cheddar image

Provided by Ina Garten Bio & Top Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds broccolini
Good olive oil
Kosher salt and freshly ground black pepper
6 ounces good sharp aged white Cheddar, such as Cabot
Juice of half a lemon

Steps:

Preheat the oven to 400 degrees F.
Remove and discard the bottom half of the broccolini stems. Cut the broccolini stems in half or quarters lengthwise, depending on the size of the stems. Don't cut the florets--just pull them apart. Place the broccolini on a sheet pan. Drizzle 3 tablespoons of olive oil on the broccolini and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, making sure the broccolini is lightly coated with oil. Spread the broccolini in one layer and roast for 10 to 15 minutes, tossing once with a metal spatula, until crisp-tender.
Meanwhile, slice the Cheddar 1/4-inch thick and break it into large crumbles. When the broccolini is ready, sprinkle the cheese on the broccolini and return to the oven for 3 to 4 minutes, until the cheese just melts. Squeeze on the lemon juice, taste for seasonings, and serve hot.

Roasted Broccolini with Breadcrumbs image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 bunches broccolini, trimmed
1 small clove garlic, thinly sliced
Olive oil
Kosher salt
1 1/2 cups cubed baguette or other crusty bread
2 tablespoons pitted oil- or salt-cured black olives (or other good-quality pitted black olives)
1/4 teaspoon red pepper flakes

Steps:

Preheat the oven to 425 degrees F.
Put the broccolini in a resealable plastic bag and add the garlic, 1 1/2 tablespoons olive oil and 1/4 teaspoon salt. Seal the bag and massage the oil and garlic into the broccolini. Pour the broccolini and garlic into a medium baking dish.
Pulse the bread in a food processor until finely chopped. Add the olives, red pepper flakes, 1/4 teaspoon salt and 1 tablespoon olive oil. Pulse until the olives are finely chopped and the crumbs well-coated in oil.
Pour the breadcrumb mixture over the broccolini and bake until the broccolini is crisp-tender and the breadcrumbs are golden brown, about 20 minutes.

Roasted Broccolini image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 5 to 6 servings

Number Of Ingredients 3

3 bunches broccolini
Good olive oil
Kosher salt and freshly ground black pepper

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.