BALSAMIC PARMESAN ROASTED BROCCOLINI RECIPE
This balsamic parmesan roasted broccolini recipe has the delicious flavors of parmesan cheese and balsamic vinegar. It only takes a few minutes to prepare and 15 minutes to cook.
Provided by Natasha Bull
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper.
- If needed, trim the dry ends off the broccolini. Arrange the broccolini in a single layer on your baking sheet. Drizzle the olive oil and vinegar over the broccolini. Sprinkle on some salt & pepper. Using your hands, gently toss it/ensure it's coated. Sprinkle the parmesan over top.
- Roast for 15 minutes or until it's tender-crisp. Serve immediately.
BROCCOLINI AND BALSAMIC VINAIGRETTE
Steps:
- In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
- Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.
SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Provided by Rhoda Boone
Categories Bean Broil Kid-Friendly Dinner Steak Broccoli Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Sheet-Pan Dinner Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
- Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
- Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
- Do Ahead
- Vinaigrette can be made up to 3 days ahead.
BROCCOLINI WITH BALSAMIC VINAIGRETTE
Most of us are very familiar with broccoli but how about broccolini? It's similar to broccoli but more tender and milder in flavor. Nicknamed baby broccoli, broccolini is a hybrid vegetable and a cross between broccoli and Chinese kale. It has small florets and long, thin stalks. This vitamin and fiber packed vegetable is one you'll sure to love. I've topped mine with a skinny balsamic vinaigrette to add some pizzaz...
Provided by Nancy Fox
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot bring 6 cups of water to a boil.
- In the meantime, remove the bottom third of the broccolini stems and discard.
- In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
- When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
- Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
- Serve warm.
Nutrition Facts : Calories 46.7, Fat 4.5, SaturatedFat 0.6, Sodium 204.4, Carbohydrate 1.4, Fiber 0.1, Sugar 1, Protein 0.1
ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR
Tasty way to roast broccoli!
Provided by Alyssa Long
Categories Side Dish Vegetables Broccoli
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine olive oil and garlic in a small bowl.
- Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
- Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 6.4 g, Fat 10.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 174.4 mg, Sugar 2 g
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- Trim off the end of the broccolini stems. If your broccoli stalks are thick, cut them in half lengthwise. You want all of the broccolini pieces to be roughly the same diameter. Place the broccolini in the center of the prepared baking sheet.
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