Roasted Broccolini and Lemon With Parmesan

Name: Roasted Broccolini and Lemon With Parmesan
Total time: 20 min
Yield: 4 servings
Ingredients: 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

By Alison Roman

Total Time: 20 minutes
Rating: 5(3,458)
Comments: Read comments

Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it’s worth mentioning how wonderful this recipe is. Maybe it’s the caramelized, jammy slices of lemon or maybe it’s the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

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Ingredients

Yield:4 servings

1lemon, halved crosswise, seeds removed
4garlic cloves, smashed
2bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
Step 3
Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

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Ratings

5 out of 5

3,458 user ratings

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Comments

Lynda H.7 years ago

This is delicious. I used a large Meyer lemon, as the rind and flesh is tasty roasted. Halved lengthwise any large broccolini stalks (thanks for the comments . . . love you guys!). Muddled the smashed garlic with 3 tbsp. olive oil (to get a bit more garlic flavor into the dish) before tossing with the broccolini and lemon in a large bowl. Spread everything out on a half sheet pan. Used all the Parmesan (1/2 cup = 50 grams). Roasted for 20 minutes. Perfect, IMHO.

Gabriel7 years ago

My 12-year-old asked for seconds and then thirds. Case closed: Jury finds recipe delicious as charged.

joanhc5 years ago

This IS genius. Don’t skimp on the lemon! I’ve made this three times. The last time I parboiled the broccolini for just a minute and dried it in a towel quickly before seasoning and roasting—vastly improved the texture and flavor.

Lauren C1 week ago

I would slice my broccolini even thinner next time or saute them first and then finish the dish under the broiler

Linda Schubert1 week ago

My baby broccoli were pretty slender and 5" would have been plenty. I have done a deep dive into this hybrid vegetable and "broccolini" is a trademarked item. Grocery stores in Dallas label it Baby Broccoli if it isn't from the brand named seed. Confusing because the product is NOT baby broccoli at all, as in immature broccoli but a hybrid from Japan developed in 1993 by crossing with Chinese kale. Hope this helps the confused.

Paige2 weeks ago

Nice and easy!

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