Featured Recipe
Garlic Parmesan Broiled Broccolini
By Kate
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Broccolini roasted under high heat with garlic and shaved Pecorino Romano. Olive oil coats thin, tender stalks. Salt and cracked black pepper bring out natural sweetness. Sharp cheese folded in at the end for punch. Timing flexible depending on stalk thickness and broiler power. Quick prep, fast cook. Aromas of toasted garlic and warm cheese. Crisp-tender texture with slightly caramelized tips. Simple swaps for olive oil, garlic, and cheese noted. Roasting brings out vegetal depth without mush. Mechanical efficiency tips included to save time and avoid common pitfalls like overcooked sogginess or burnt garlic.
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Prep:
7 min
Cook:
12 min
Total:
19 min
Serves:
4 servings
side dish
vegetarian
garlic
quick meal
Introduction
Broccolini takes a quick turn under the broiler for a punchy side dish that’s anything but boring. The natural green sweetness gets a smoky edge as the tips blister and char. Garlic infuses the oil, turning fragrant but not harsh. Pecorino Romano—sharp, salty, aged—adds a savory layer once the stalks come out hot. Timing here is flexible but crucial; you want crisp-tender stalks, not limp or burned. Easy to get wrong if you just leave it in the oven. Watch textures and smell cues—the faint sizzle is your friend. Simple ingredients, skilled manipulations. Swap out broccolini for asparagus or even thin green beans. Olive oil is best but other neutral oils won’t kill it. You just want enough fat to promote caramelization without greasiness. This is more technique than ingredient list. Knowing when to pull from heat or toss with garlic oil while warm makes or breaks the experience. You learn by doing.
Ingredients
About the ingredients
Broccolini works here because it’s thinner and more delicate than asparagus; cooks faster, chars more evenly. Trim tough ends or peel larger stalks to prevent woody bites. Garlic should be finely minced or crushed to release aroma without raw harshness. Pecorino Romano chosen for its sharp, salty profile; Parmesan or Asiago can substitute though flavor shifts. Extra virgin olive oil ideal for flavor and smoke point balance—use light olive oil or avocado oil if higher heat tolerance desired. Sea salt pulls moisture from the stalks for better caramelization; kosher salt is good alternative. Fresh cracked black pepper adds bite and depth. Key to success is not using pre-minced garlic which can burn or taste off. Keep ingredients fresh to marry flavors intact.
Method
Technique Tips
Broiler temperature and closeness vary; pan placement matters. Keep the broccolini spread evenly on a foil-lined baking sheet to promote even cooking and cleanup. Toss with the initial olive oil and seasonings prior to broiling to ensure each stalk browns nicely. Broil timing fluctuates—look for tips turning golden brown and stalks changing from raw green to deeper shade but still rigid when poked. Use your ears for a gentle crackle that signals Maillard reactions. Mixing garlic oil immediately after removing from heat allows garlic aroma to meld without frying raw garlic into bitterness. When adding Pecorino, residual heat softens and slightly melts it—adding creamy texture and salt punch. Serve fast; letting rest makes broccolini soggy. If uncertain about doneness, cut one stalk at the thick end to check for tender snap. For leftovers, reheating quickly under broiler recovers some crispness but eat fresh whenever possible.
Chef's Notes
- 💡 Trim broccolini ends for even cooking. And if thick stalks, peel them. Reduces woody bites. Remember, thinner cooks faster. Timing is key.
- 💡 Watch closely; broiler intensity varies. Keep broccolini 6 inches under heat. Look for slight blistering and crispy edges. Don't leave it alone.
- 💡 Garlic oil; mince finely. Avoid raw chunks that burn. Infuse oil low on stove for a gentler touch if worried. Garlic aroma, that's what you want.
- 💡 Heat of pan and placement matters. Foil helps with cleanup, but also helps distribute heat. Broccolini should be spread out, not crowded.
- 💡 Leftovers? Best eaten fresh, but if needed, cold in salads. Can reheat under broiler fast but crispy is tough with reheats. Aim for fresh.
Kitchen Wisdom
How long to broil broccolini?
Depends on thickness. 10-12 minutes is typical. Monitor closely; look for browning and crisp edges.
Can I use different oil?
Yes, avocado or grapeseed works too. Olive gives best flavor but others won’t ruin it. Fat is crucial for caramelization.
What if my broccolini is soggy?
Pull from heat sooner next time. Aim for a gentle crackle when cooking. Avoid overcooking to prevent limpness.
Can I store leftover broccolini?
Yes but messy. Best eaten fresh. If storing, cold is better. Warm up—quickly under broiler if needed.
