Sunday, June 12, 2011
Broccolini and fresh green garlic were just both in season here in Georgia so I roasted them together. I actually don't usually love broccolini--I always think it tastes too bitter. But roasted using the revelatory broccoli method it mellows out a lot. And the green garlic is so tender that it becomes soft in no time at all.Chop up the broccolini into manageable chunks--I think these were in 2" pieces. Peel the green garlic...And chop into quarters, depending on how big they are.Scatter amongst the broccolini pieces...And drizzle with about 2 tablespoons olive oil, plus salt and pepper. Toss it together so everything gets evenly coated before roasting.Let it go for 20-25 minutes at 400. Check in often though--here it is after about 10 minutes.When you pull it out it won't look pretty--the broccolini leaves are browned and crisp.But they taste perfect. Shave a lot of fresh Parmesan over the top plus a squeeze of lemon juice.I like how they look on the plate in a big tangle--especially good with steak.