Basil Oil Roasted Broccolini

16 Oz
35 min

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!


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  @traderjoes , but if you can’t find any, you can still enjoy this dish with broccoli or baby broccoli!

Before Roasting

After Roasting


Basil Oil Roasted Broccolini

Recipe details

  • 16  Oz
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients

For the Basil Oil

  • 2 Cups Basil Leaves
  • 1/2 Cup Olive Oil

For the Broccolini

  • 16oz Broccolini
  • 3 Tbs Basil Oil
  • 1 1/2 Tbs Grated Parmesan
  • 1 Tsp Lemon Zest
  • 1/4 Tsp Pepper

Instructions

For the 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.

For the 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 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!

Tips

  • If you make extra basil oil, it will keep in a sealed container in the fridge for 2-3 days

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Comments

  • Excellent recipe! I developed one very similar and mix it up as we eat a lot of broccoli in many forms. Feeding 5 adults in quarantine, we go through pounds of vegetables every week. Will make this and see what the crew says. (I know they are going to love it! ❤) Thanks for sharing your recipe.

  • Lis38183218 Lis38183218 on Feb 15, 2021

    Spectacular! Trying it today with my home grown Broccoli!💕

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