Eating your greens isn’t so bad when they’re cooked like this! In fact, this Basil Oil Roasted Broccolini might even make eating them ~fun~
Try them as is, or make them vegan by subbing the Parmesan for a vegan one, or omitting it all together! This side dish is super versatile and can accommodate all diets without loosing flavor, making it perfect for hosting! If you are using parmesan, I recommend really piling it on. Don’t worry if it falls off of the broccolini. Any fallout will bake on the pan and turn into a delicious crouton-like topping!
Broccolini is a cross between broccoli and Chinese broccoli and it’s incredibly delicious! It’s a bit more tender and less bitter than its cruciferous cousins. I pick mine up in the produce section of Trader Joe’s, but if you can’t find any, you can still enjoy this dish with broccoli or baby broccoli!
Basil Oil Roasted Broccolini
Course: Favorites, Side Dishes4-6
servings15
minutes20
minutes300
kcalIngredients
- Basil Oil
2 Cups Basil
1 Cup Olive Oil
- Broccolini
16oz Broccolini
3 Tbs Basil Oil
1 ½ Tbs Grated Parmesan
1 Tsp Lemon Zest
¼ Tsp Pepper
Salt to taste
Directions
- Basil Oil
- Blend the basil and olive oil in a food processor. Blend until the basil is almost fully combined with the olive oil, roughly 10-15 minutes. Be sure to scrap down the sides often
- Optional: Strain the basil oil through a cheese cloth to get rid of any loose pieces of basil. You should be left Roughly 4 Tbs of a thin, green, basil flavored olive oil.
- Broccolini
- Preheat the oven to 400 degrees and prep a baking tray with nonstick spray.
- Line the Broccolini on a baking tray and drizzle over with 3 tbs of basil oil.
- In a small bowl, mix together the grated parmesan, lemon zest, and pepper. Sprinkle the cheese mixture on top. Don’t worry about getting the cheese on the baking tray. Here the cheese will get nice and crispy which will make an excellent topping.
- Bake for 15-20 minutes depending on how charred you prefer your broccolini.
- Toast the pine nuts in the toaster oven or over in a dry skillet over the stove until golden brown. Set aside
- Once your broccolini is done roasting, plate it and top with toasted pine nuts. Using a spatula, scrap off any crispy parmesan from the baking tray and garnish the broccolini with it. Drizzle over the remaining 1 tbs of basil oil. Serve and enjoy!
Notes
- If you make extra basil oil, it will keep in the fridge in a sealed container for 3
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