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.
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING
With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.
Provided by Amy Chaplin
Time 1h5m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
- Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
- Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.
BROCCOLINI WITH MUSTARD DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 bunches trimmed broccolini in a large pot of salted boiling water, 3 minutes. Drain; rinse under cold water, then pat dry. Whisk 1/4 cup sour cream, 1 tablespoon each water and whole-grain mustard, 1 teaspoon apple cider vinegar and 1 tablespoon minced shallot; season with salt and pepper.Drizzle over the broccolini.
BROCCOLINI IN BLANKETS
Steps:
- Set an oven rack in the middle position. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, drizzle 2 tablespoons of olive oil over broccolini and sprinkle with salt and black pepper. Toss to coat. Arrange the broccolini in a single layer on the prepared sheet tray. Bake in the oven for 10 to 15 minutes until tender and lightly browned. Remove from the oven and set aside to cool completely.
- Lay crescent rolls on the counter and divide into the precut triangles. Lay a half slice of cheese on the wide part of the dough, squirt or spread about 1/2 teaspoon of mustard, then roll each dough around a broccolini stem to just below the floret. It's ok if the cheese peeks out a little, it will just be crunchy cheese bits.
- Place the rolls on the prepared baking sheet, evenly spaced apart. Beat the egg with a little bit of water, then brush on each roll. Sprinkle with poppy seeds and flaky salt. Bake for 20 minutes or until the crescent is golden brown and puffed and the broccolini edges are browned. Eat immediately or you can keep them in the fridge for a snack. Serve with ranch dressing, for dipping.
ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE
On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.
Provided by Ali Slagle
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
- Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.
BROCCOLI WITH MUSTARD VINAIGRETTE
Nice side dish that compliments almost any main course. Fresh taste and a change from just butter or lemon dressing.
Provided by jonesies
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash broccoli.
- Cut broccoli lengthwise into spears.
- Cut any thick stem pieces in half.
- In a large covered saucepan cook broccoli in a small amount of boiling water for 8 to 12 minutes or until crisp-tender; Drain.
- Meanwhile, for vinaigrette, in a small screw-top jar combine the garlic, vinegar, water, oil, mustard and salt.
- Cover and shake well.
- Drizzle vinaigrette over broccoli.
- Serve immediately.
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