Broccolini is one of those weird hybrid vegetables that's a cross between broccoli and a chinese vegetable called kailaan. It may be an abuse of nature, but it's a delicious one. Summertime really isn't the ideal time to use your oven, but that's why this recipe is great because it only takes 10 minutes under the broiler, and you're done.
- 1 bunch broccolini
- extra virgin olive oil
- salt, pepper, garlic powder to taste
- juice of half a lemon (optional)
- Wash and dry the broccolini. If the bottom of the stems are rusty or discolored, trim them off, otherwise you can leave them be.
- Line a large sided baking sheet with foil and drizzle with a bit of olive oil. Line up the broccolini stems on the sheet (I tend to alternate the leafy side up vs down to make more room). (Pan should be broiler-safe.)
- Drizzle with more olive oil and season with salt, pepper, and garlic powder, to taste. If you appreciate a bit of lemon, you can also squeeze on the juice of half a lemon at this point.
- Put the pan in the oven under a high broiler for 10-12 minutes. Until the tops are browned and slightly crispy. mmmm... crispy tops