Roasted Broccolini and Lemon With Parmesan
Ground Stone Farm is bringing beautiful broccolini to market these days, and I snapped some up this past Saturday. To prepare it, I used this quick-and-easy recipe by Alison Roman from her Dining In: Highly Cookable Recipes, reprinted in The New York Times. Garlic, another ingredient, is appearing increasingly at the market. I used some from Stan Crawford’s El Bosque Garlic Farm.
By the way, what’s the difference between broccolini and broccoli rabe? Broccoli rabe is related to turnips and sharper in flavor. Broccolini is a hybrid plant resulting from broccoli and” Chinese broccoli,” sometimes also called “Chinese kale.” Its flavor is less sharp and more mild than broccoli rabe. Parmesan and lemon, for my taste, the perfect finishing touches.
Roman notes that this recipe and its techniques would have the same delicious results with root vegetables such as carrots, potatoes, and parsnips as well as with cauliflower and Brussels sprouts and other brassicas.
Yield: four servings
Time: 20 minutes
- 1 lemon, halved crosswise, seeds removed
- 4 garlic cloves, smashed
- 2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
- 3 to 4 tablespoons olive oil
- Kosher salt and freshly ground pepper
- ½ cup finely grated Parmesan
- Heat oven to 425 degrees.
- Thinly slice half the lemon into rounds and set the other half aside.
- Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet.
- Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!