Pan-Roasted Broccolini with Garlicky Breadcrumbs

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2 tbsps extra virgin olive oil (divided 1 + 1)
1/4 cup breadcrumbs (fresh and coarse)
1 clove garlic (minced)
Sea salt and freshly ground black pepper (to taste)
1 lb broccolini
1 tbsp flat-leaf parsley (finely chopped)
Flake sea salt (for garnish-optional)
1. Preheat oven to 425 degrees.
2. Heat 1 tbsp olive oil in a heavy skillet over medium heat.
3. Add the breadcrumbs, garlic, and a pinch of salt and pepper, tossing to coat.
4. Cook for 2 minutes, or until the breadcrumbs are golden, stirring frequently.  Remove from heat and set aside.
5. Place the broccolini in a roasting pan or on a sheet pan and drizzle with the remaining 1 tbsp olive oil.  Sprinkle with salt and pepper and toss to coat.  Spread on pan in an even layer.
6. Roast for 6 minutes, turn broccolini, and roast an additional 5 minutes.
7. Sprinkle breadcrumbs across broccolini and roast for 1 to 2 minutes, or until crisp-tender and browned in spots.
8. Sprinkle with parsley and flake sea salt and serve.
Broccolini is sometimes referred to as broccoli or baby broccoli.  It has thinner stalks and smaller, looser florets than regular broccoli.  Can use regular broccoli, if need be.

Refer to recipe for Whole Wheat Breadcrumbs, or see if Whole Foods has a good, healthy option.

Martha Johnson

Member since Aug 2007

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