Crispy Roasted Broccolini is charred to perfection and if you dig crispy roasted veggies as much as I do, this one isn’t to be missed. I kid you not when I say I could eat an entire pan in one sitting!
This is a such a simple recipe and one that hardly needs a recipe to with but I just couldn’t not share with you guys. It’s seriously my favorite veggie right now and I’m not kidding when I tell you that I’m slightly obsessed. I buy the big bags of Earthbound Farms Organic Broccolette (their fancy way of saying baby broccoli or broccolini….) from Costco and roast like it’s my job.
Wait. It is my job. Sort of. But I digress.
Speaking of my job, I’ve been a bit of a slacker lately. But isn’t that what winter is for? Snowboarding as much as you can and doing as little work as possible? Please say yes and validate my skewed outlook on this. In an ideal world I’d not work at all during the snowy months. But that’s so not the case. It’s the busiest time for my private chef business (apparently other people like to take ski vacations as well) and the blog isn’t going to run itself. So here we are on a Monday morning and while I’d much rather be on the slopes instead I’m a one woman juggling act in my kitchen- writing this blog post, baking cookies, simmering meat sauce for lasagna, and throwing the occasional ball for my dogs.
Good thing cooking is something I actually love to do. I feel pretty damn blessed that I’ve figured out a way to make a living playing with food. I can’t imagine if I had a job I hated. Being trapped in a job that you have to do instead of love to do? No, thank you. You can bet I’m counting my lucky starts right now. So while I’m not on the mountain (which is where I really want to be), I’m feeling pretty damn good about things. It doesn’t hurt that I’ve got Bruno Mars blasting in the background and I’m on my second cup of coffee!!
But enough about work, let’s get to the recipe!
I hesitate to call this Crispy Roasted Broccolini charred because I don’t want to turn anyone off but when done right, these are…….well, charred. And it’s exactly how I like it. The crispier the better and when just on the verge of burnt, this effortless broccolini recipe is the best! I keep it simple and use olive oil and my favorite all purpose seasoning- the garlic salt shaker from Trader Joes. I never use fresh garlic because it burns too easily but I often switch up whatever dried seasoning I have. Sometimes it’s garlic powder and kosher salt, sometimes it’s seasoned salt and a pinch of cayenne pepper, sometimes it’s an Adobo blend, and last week I used cumin, paprika and smoked salt. Use whatever spices your heart desires because I guarantee you can’t go wrong.
The keys to getting the broccolini super crispy are: 1) don’t overcrowd the pan- lay it out in a single layer. Otherwise you’ll get steamed broccolini. 2) Use a super hot oven. I’ve roasted at both 400F and 425F degrees to great success. A lower heat won’t produce the blackened, crispy edges. 3) Make sure the broccolini is all about the same size. I slit the bigger pieces in half if need be so everything cooks evenly.
As always, thanks for reading! Have a great week and happy cooking (and working…grrr) xo, Kelley
- 1 lb broccolini (about 2-3 bunches)
- 2 tablespoons olive oil
- 4-5 shakes of Trader Joes garlic salt
- Preheat oven to 400F degrees.
- Cut off and discard the bottom of the broccolette stems- about an inch. I split the bigger pieces of broccolini in half length wise so all the pieces are uniform is size. It helps for more even cooking.
- Place the broccolini on a rimmed baking sheet, drizzle with the olive oil and season with the garlic salt. Toss the broccolini until it's evenly coated. Spread the broccolini in a single layer and roast for 20 minutes or until the broccoli is tender and crispy.
- Remove from oven and sprinkle with a little more garlic salt if desired. Serve hot!