No. That’s not bacon in the photo.
Sorry.
Sure, bacon would be an excellent addition to roasted broccolini, but my version is as clean (and vegan) as the wind-driven snow. Besides, bacon gets its share of moments in the sun.
Truth be told, I’m one of those folks who saves bacon fat (for when I don’t have bacon handy). But this recipe doesn’t need it — especially considering that it’ll be the star side to our Easter ham.
You’ve likely heard of broccolini and have probably eaten it. But for those who haven’t, it’s a broccoli hybrid that tastes and cooks almost identically to its older sibling. The main difference is the longer (thinner) stalk and smaller floret. Still, it has a reasonably high sugar content, which makes it perfect for roasting.
Did you know? Broccolini is one of the youngest vegetable varieties at the produce stand. It was developed in Japan and released in 1993 — the same year that ‘Schindler’s List’ won the Oscar for Best Picture and Whitney Houston’s cover of Dolly Parton’s ‘I Will Always Love You’ held down the number one spot on the pop charts for the first two months of the year. (No word on whether broccolini’s introduction had anything to do with these accolades.)
If you can’t find broccolini, no worries. Broccoli is a fine substitute. It’s sort of like angel hair pasta versus regular spaghetti, respectively. And yes, the photo was taken at the Jimmy Rockford of a dish that I cooked right here. Your version will be so much better.
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Roasted Broccolini w/ Sun Dried Tomato Pesto
Roasted Broccolini w/ Sun Dried Tomato Pesto — Crisp tender. Sweet. Tangy. Delicious.
- 1 lb – Broccolini (or broccoli spears)
- 3 TB – Sun dried tomatoes in oil, chopped
- 2 TB – Extra virgin olive oil
- 2 – Garlic cloves, minced
- 1 TB – Fresh basil, chopped
- 2 tsp – Kosher salt
- Preheat oven to 400°F.
- Combine sun dried tomatoes, garlic, basil and Kosher salt in a small bowl.
- Trim the leaves and woody stems of broccolini (using a vegetable peeler).
- Place broccolini on baking sheet; dot it with tomato mixture, then drizzle with olive oil.
- Bake until crisp tender, about 20 minutes.