Not everybody likes broccoli or its relatives, broccolini and broccoli rabe. I am not one of these people. I can eat these green delights every day and not get tired of it. To me they are the chocolate of vegetables. I can never get enough.
This recipe calls for broccolini, which is mistakengly called baby broccoli. You can also use broccoli rabe instead. There is a distinct difference between broccoli, broccolini and broccoli rabe. You can find out about it on THIS POST of one of my favorite sites called KITCHN.
what you need:
- 8 oz broccolini (or broccoli rabe) rinsed in running water, ends trimmed (also known as broccoletti or baby broccoli at Trader Joe's) - usually 1 package
- about 15 Cherry tomatoes or sugar plum tomatoes rinsed
- 1 shallot thinly sliced
- olive oil to drizzle
- salt and pepper to taste
what to do:
Preheat the oven to 375 degrees F.
Cover a baking dish with a thin layer of olive oil.
Place broccoletti, tomatoes and shallots in the baking dish in a tight single layer.
Drizzle olive oil and sprinkle salt and pepper to taste.
(I know, I use too much salt; don't do the same)
Bake for about 25 minutes in preheated oven.
The broccoletti will be slightly browned on the edges and the tomatoes wrinkled.
What can go wrong?
- The broccolini is too hard - you need to leave longer in the oven
- It starts smoking and it's too dry - you need to put more olive oil