roasted broccolini with garlic crumb heaven
Growing up, and even to this day, broccoli has not been my favourite vegetable. Broccolini, on the other hand, I could eat every day. Whether it's roasted and tossed into salads, or sautéed in oyster sauce on top of a bed of rice, it’s a super versatile vegetable that has loads of health benefits.
This recipe has become a favourite in our house. It’s fantastic paired with some bbq’ed chicken or even by itself. I think it could also be a great Thanksgiving side dish. It’s very simple to whip up, and the crumb topping could be made earlier and lightly heated before serving.
Roasted Broccolini with Garlic Crumb Heaven
Ingredients
2 bunches of broccolini
¼ cup breadcrumbs
2 cloves garlic
1 tbsp butter
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
¼ tsp chilli flakes
Method
If roasting in the oven, preheat to 425F. Wash and dry the bunch of broccolini. In a bowl, coat the broccolini with 1 tbsp of the olive oil, ½ tsp salt, and chili flakes. During the summer, we like to roast the broccolini on the bbq for about 10 minutes (you want to make sure the florets don’t become toooo roasted).
Place broccolini on a baking sheet and roast for 15 minutes. Make sure the broccolini is spread out- if it’s touching it will steam vs. roast.
While the greens are roasting, heat butter and remaining olive oil in a pan over medium heat. Add in garlic and cook until the garlic is softened and slightly browned.
Add in the breadcrumbs, salt, and pepper and lightly drizzle with another little bit of olive oil. You don’t want it to be too oily.
Cook until the breadcrumb mixture is a bit toasty and browned but not burnt. You need to watch it closely.
Place broccolini on a serving plated and sprinkle breadcrumb mixture all over. I dare you not to eat the breadcrumb mixture by the spoonful.
*It’s also pretty tasty to squeeze a small wedge of lemon juice all over the dish to get a fresh kick to cut the oil in the crumb
