If you aren’t familiar, you may be thinking, “What exactly is Broccolette (also called Broccolini and Baby Broccoli)?” Well, Broccolette is a cross between Broccoli and Chinese Broccoli; it has long thin stalks and much smaller florets.
It is something I buy a lot of and if you shop at Costco, you might too. Costco (at least here in Seattle!) sells a huge 2-pound bag of cleaned, Organic Broccolette from Earthbound Farms for less than $5!
As a life-long lover of broccoli and someone with more than just a slight obsession with Chinese Broccoli, I was pretty excited when I saw this product in my store and have been buying it up at least every other week for months and months now (if not at least a year).
I have tried it raw, sauteed, steamed, grilled, in omelettes and in stir-frys and I have continually been a bit surprised at how much more bitter the Broccolette can than either of it’s predecessors.
I have discovered that the absolute best way to eat Broccolette is to roast it and I want to share my technique with you.
- 1 pound Broccolette
- 2 Tablespoons melted Ghee (or Olive Oil)
- ¾ teaspoon kosher salt
- pinch crushed red pepper flakes
- squeeze fresh lemon juice
- Preheat oven to 400F. Line a baking sheet with tinfoil and set aside.
- Trim ends of Broccolette and discard.
- If any of the stalks or pieces are very large, slice them in half. You want the pieces to be roughly the same size so they cook evenly.
- Place in a large bowl and toss with Ghee, salt and crushed red pepper until well coated.
- Transfer to baking sheet and arrange in one layer.
- Roast in oven for 15 minutes. Turn and cook an additional 15 minutes until there is some browning on the stalks and the florets have started to crisp. Remove from oven, give a small squeeze of fresh lemon, serve and Enjoy!