Believe it or not, I've only got one stove at home at the moment. So sometimes when prepping meals with about 3 dishes, I have to plan smart. Perhaps one stir-fry using the stove, something roasting in the oven, and induction cooker standing by for other possible needs.
So you might be able to guess it, this oven roasted broccolini was made under similar situation. I remember there was pork stew on the stove and some pickles on the side. One smart housewife here.
Oven roasted broccolini with aged Parmigiano Reggiano and Lemon -
Ingredients?
- 300 grams broccolini
- 1/2 yellow lemon
- Some aged Parmigiano Reggiano
- Some black pepper
- Some salt (optional)
- Some olive oil
How?
Slice the lemon to wedges and set aside. Line a baking sheet with foil. Preheat the oven to 395 degrees Fahrenheit/200 degrees Celsius.
Trim-off the very bottom of the broccolini if it appears to fibrous, otherwise simply halve the broccolini lengthwise. Lay them flat and cut side down on the baking sheet.
Drizzle olive oil throughout and sprinkle some black pepper. You can decide if some salt is needed here too. Since we are going to grate quite the amount of cheese over, it can be slightly salty already. So perhaps either skip the salt first or only sprinkle a tiny amount to begin with. You can always add more in the end if the whole dish tastes too plain.
Into the oven for about 11 to 12 minutes, also check once a while. It's ready when the florets appear darker and even slightly charred.
Remove baking sheet from the oven.
Transfer broccolini to the serving plate while still hot. Squeeze 1 to 2 wedges of lemon and grate the cheese all over. Taste and see if more salt is needed. Serve with extra lemon wedge on the side.
This is the oven-roasted version. However, if you got a grill going on, use it. The direct heat and fire from the grill can bring out even more flavors. The steps are basically the same, just the cooking time might shorten few more minutes for the grill.
Extended reading:
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