RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




The Earthbound Cook
by Myra Goodman

Roasting is a simple method that really brings out the sugars and flavors of many vegetables, including broccolette. If you aren't familiar with this vegetable, you're in for a treat. Broccolette, which is also known as broccolini and baby broccoli, is actually a cross between broccoli and gai lan (Chinese broccoli). I love it because unlike broccoli, the stems are long, thin, and tender. Tossed with slivers of garlic, a splash of olive oil, and a sprinkling of sea salt, the preparation couldn't be easier. Oven-roasting makes the garlic soft and sweet and browns the broccolette tops lightly, but leaves the stems crisp-tender.
Serves 4


    • 2 bunches broccolette, rinsed and patted dry
    • 10 garlic cloves, peeled and thickly sliced
    • 2 tablespoons extra-virgin olive oil
    • Sea salt


1. Position a rack in the middle of the oven and preheat the oven to 375°F.

2. Cut off and discard the bottom inch of the broccolette stems. If any of the stems are thicker than a pencil, slit them lengthwise, starting from the bottom and cutting upward for 2 or 3 inches. (This will allow the thicker stems to cook in the same amount of time as the thinner ones.)

3. Place the broccolette on a rimmed baking sheet, and add the garlic slices and olive oil. Using your hands, toss to coat all the vegetables. Spread the broccolette out in a single layer on the baking sheet, and sprinkle with sea salt to taste. Roast for 10 minutes.

4. Stir the vegetables with a spatula, and continue roasting for another 10 minutes. Stir again, and roast for 5 more minutes.

5. Check to see if the broccolette is tender, browned, and crisp. If it is not, continue cooking for up to another 5 minutes. Serve hot.

Roasting vegetables at a high temperature really brings out their sweetness. This cooking method works exceptionally veil with all root vegetables, as well as with Brussels sprouts, fennel, cauliflower, and onions. Cut the vegetables into a uniform size, toss with olive oil, and season with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast at 400° F, stirring occasionally, until the vegetables are tender and lightly caramelized.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages