Roasted Broccolini With Breadcrumbs Recipes

LEMON ROASTED BROCCOLINI WITH PANCETTA AND BREADCRUMBS

Steps:

• Preheat the oven to 425 degrees F.
• Add the broccolini to a large baking sheet, or two if necessary so they are not overlapping.
• Drizzle with the olive oil, and stir around to coat.
• Season, to taste, with salt, pepper, and crushed red pepper
• Roast at 425 degrees F for 15 - 20 minutes, or until desired doneness.
• While the broccolini is roasting, prepare the breadcrumb mixture.
• Add the pancetta to a medium saute pan and cook over medium heat, stirring frequently, until it is browned and slightly crispy and the fat is rendered. About 4 minutes.
• Add the breadcrumbs to the pancetta and cook for another 4 minutes, until the mixture becomes fragrant.
• Then, add the garlic, thyme, and lemon zest. Cook for 1 more minute. Remove from heat and set aside.
• Lay the roasted broccolini out on a large serving platter and drizzle with the lemon juice.
• Then, sprinkle lightly with about 1/3 of the total breadcrumb mixture.
• Serve, with the remaining breadcrumb mixture in a bowl for adding to individual servings as desired.

ROASTED BROCCOLINI WITH PANKO GREMOLATA

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
• Remove and discard the bottom half of the broccoli stems. Cut the remaining stems in half lengthwise up to the florets and pull the florets apart. (Don't cut through the florets!) Continue cutting all the stems and pulling the florets apart - you want to have about two inches of stem with whole florets attached. Place the broccoli on two sheet pans, drizzle with 4 tablespoons of olive oil, sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Toss well, spread in one layer on each pan, and roast for 15 minutes until crisp-tender and the edges are starting to brown, tossing occasionally.
• Meanwhile, in a small (8-inch) saute pan over medium-low heat, heat 1 1/2 tablespoons of olive oil, add the garlic, and cook for 1 minute, until fragrant but not browned. Add the panko, tossing to coat in the oil. Cook over medium-low heat for 3 to 4 minutes, until the panko is golden brown, tossing occasionally. Off the heat, add the pine nuts and lemon zest.
• Place the broccoli on a serving platter, sprinkle with the lemon juice, then the panko mixture, 1/2 teaspoon salt, and toss well. Serve hot, warm, or at room temperature.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN

Steps:

• 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.

ROASTED BROCCOLINI

Steps:

• Preheat the oven to 375 degrees F.
• Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.