Broccolini becomes extra-special in this Crispy Oven Roasted Broccolini recipe. Crisp-tender after roasting in the oven, serve with a silky and creamy mushroom and bacon sauce.
Crispy Oven Roasted Broccolini
The creamy mushroom and bacon sauce is prepared with caramelized shallots and given a boost with some brandy. Reduced heavy cream creates a luscious and thick sauce - all the better for spooning on top of the oven-roasted broccolini.
What is broccolini?
Understandably, there is some confusion about broccolini. Is it just baby broccoli? It looks like it should be.
Ready to serve.
It is a hybrid of Chinese broccoli and broccoli. It has small florets similar to broccoli but the long stems of Chinese broccoli and a mild flavor. This versatile vegetable is quick and easy to prepare.
How to prep broccolini
There is little prep required for cooking fresh broccolini. The entire tender stalk is edible. The leaves attached to the stems are edible and will provide a crispy and crunchy texture when roasted. Trim the bottoms of the stalks by cutting off the dried end. Only a small amount needs to be removed.
Cut thicker stalks in half.
Broccolini stalks come in varied thicknesses. To roast evenly, cut the thick stalks in half the entire length. All the stems should be approximately the same size.
Creamy mushroom and bacon sauce
This creamy sauce recipe combines meaty mushrooms, crisp bacon, caramelized shallot, minced garlic, and brandy to create a unique garnish for Crispy Oven Roasted Broccolini.
Cook thinly sliced bacon until crispy and drain from the fat. But don't discard the bacon fat. Caramelize finely diced shallots and combine with the mushrooms in the reserved bacon fat. Add heavy cream and a couple of tablespoons of brandy for a rich and full-flavored sauce.
Creamy mushroom and bacon sauce.
Crispy Oven Roasted Broccolini ingredients
Ingredients
- broccolini
- olive oil
- kosher salt
- black pepper
How to prepare broccolini
- Prepare oven to 425 degrees.
- Trim dry ends off the end of broccolini stalks.
- If there are any large stalks of broccolini, cut them in half, lengthwise. You want the stalks to be approximately the same thickness so they roast evenly.
- Line the broccolini stalks in a single layer, cut side down, on a large sheet tray. Drizzle 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper over the vegetables.
Lay broccolini in a single layer.
- Place the sheet tray in the oven. Roast for 12-15 minutes until the florets are crispy. The stalks should be crisp-tender with roasted edges.
Crispy and tender.
Creamy mushroom and bacon sauce ingredients
- bacon
- garlic
- shallots
- extra-virgin olive oil
- brandy
- kosher salt
- ground black pepper
- heavy whipping cream
- lemon juice
- red pepper flakes (optional)
How to prepare creamy mushroom and bacon sauce
- While the broccolini is roasting, prepare the creamy mushrooms. Cut the bacon slices into ¼-inch pieces.
Ingredients for creamy mushroom and bacon sauce.
Prep ingredients
- Clean the mushrooms, rinsing off any visible dirt. Trim the dry ends off the stalks.
- Cut the shallots into fine dice.
- Mince three cloves of garlic.
Saute the ingredients
- Add the bacon to a skillet over medium-high heat. Occasionally toss the bacon until it is crisp. If the bottom of the pan is getting too dark, turn the heat down.
- Add the bacon to a skillet over medium-high heat. Occasionally toss the bacon until it is crisp. If the bottom of the pan is getting too dark, turn the heat down.
- Add the shallots to the pan, stirring to coat with bacon fat. Saute for 3 minutes until the shallots are starting to look translucent.
- Add the mushrooms with 2 tablespoons of olive oil to the pan. Let the mushrooms saute without disturbing them so that they start to brown. As the mushrooms cook, they will start to release water. After 5 minutes if the bottom of the pan looks dry, add 2 tablespoons of water. Continue to stir the mushrooms.
- After 10 minutes, the mushrooms should be nicely browned and there is no excess water or liquid .
Finish sauce
- Add 2 tablespoons of brandy to the pan. Stir to incorporate and saute for 3 minutes.
- Add 1 cup of heavy cream to the pan. Increase the heat to medium-high. Cook until the cream starts to thicken. It will be reduced by half.
- Season with 1 teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Add a squeeze of lemon juice for a bit of acid.
- Arrange the spears of broccolini on a serving platter. Spoon the creamy mushrooms on top. Sprinkle the red pepper flakes (optional) and add a squeeze of fresh lemon juice over the vegetables.
Tips
- The Creamy Mushroom and Bacon Sauce can be made a day ahead.
- Add a sprinkle of red pepper flakes if you like a fit of spice.
- Add herbs such as thyme or minced rosemary to the mushroom sauce.
- Mushrooms can be rinsed in water to remove any debris, if left whole. Once they are sliced, mushrooms will absorb water.
Make vegetables a little fancy
Roasting any vegetable changes its flavor. Of course, you can steam or saute but roasting creates crispy bits with a little char and tender interiors. There is also the added benefit of hands-off cooking by throwing a sheet pan in the oven and shutting the door.
Crispy and creamy!
But how about a fancy vegetable spread? During the holiday season, sometimes you want to go all out, treat yourself, and splurge. This Crispy Oven Roasted Broccolini recipe is a culinary fling. A silky and smoky cream sauce to enhance the roasted broccolini is a perfect holiday indulgence.
Love roasted vegetables? Here is another recipe to try - https://tenpoundcakecompany.com/curry-oven-roasted-carrots/
Recipe
Crispy Oven Roasted Broccolini
Equipment
- 1 large sheet pan
- 1 large skillet
- 1 cutting board
- 1 knife
- 1 set of tongs
- 1 wooden spoon
- 1 slotted spoon
Ingredients
- 2 pounds broccolini (32 ounce/905 grams)
- 1 pound mushrooms (454 grams)
- 6.5 ounces bacon (8-9 slices/191 grams)
- 3 cloves garlic
- ⅓ cup shallots (1.5 ounces/43 grams)
- 4 tablespoons olive oil
- 2 tablespoons brandy
- 2 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup heavy whipping cream (8 ounces/236 ml)
- 1 teaspoon lemon juice
- pinch red pepper flakes (optional)
Instructions
- Preheat oven to 425°
- Trim dry ends off the end of broccolini stalks.
- If there are any large stalks of broccolini, cut them in half, lengthwise. You want the stalks to be approximately the same thickness so they roast evenly.
- Line the broccolini stalks in a single layer, cut side down, on a large sheet tray. Drizzle 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper over the vegetables.
- Place the sheet tray in the oven. Roast for 12-15 minutes until the florets are crispy. The stalks should be crisp-tender.
- While the broccolini is roasting, prepare the creamy mushrooms. Cut the bacon slices into ¼-inch pieces.
- Clean the mushrooms, rinsing off any visible dirt. Trim the dry ends off the stalks.
- Cut the shallots into fine dice.
- Mince three cloves of garlic.
- Add the bacon to a skillet over medium-high heat. Occasionally toss the bacon until it is crisp. If the bottom of the pan is getting too dark, turn the heat down.
- Remove the bacon from the pan with a slotted spoon and drain on a paper towel. Leave the bacon fat in the pan. Turn the heat down to medium.
- Add the shallots to the pan, stirring to coat with bacon fat. Saute for 3 minutes until the shallots are starting to look translucent.
- Add the mushrooms with 2 tablespoons of olive oil to the pan. Let the mushrooms saute without disturbing them so that they start to brown. As the mushrooms cook, they will start to release water. After 5 minutes if the bottom of the pan looks dry, add 2 tablespoons of water. Continue to stir the mushrooms.
- After 10 minutes, the mushrooms should be nicely browned and there is no excess water or liquid.
- Add 2 tablespoons of brandy to the pan. Stir to incorporate and saute for 3 minutes.
- Add 1 cup of heavy cream to the pan. Increase the heat to medium-high. Cook until the cream starts to thicken. It will be reduced by half.
- Season with 1 teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
- Arrange the spears of broccolini on a serving platter. Spoon the creamy mushrooms on top. Sprinkle the red pepper flakes (optional) and a teaspoon of lemon juice on the vegetables.
Notes
- The Creamy Mushroom and Bacon Sauce can be made a day ahead.
- Add a sprinkle of red pepper flakes if you like a fit of spice.
- Add herbs such as thyme or minced rosemary to the mushroom sauce.
- Mushrooms can be rinsed in water to remove any debris, if left whole. Once they are sliced, mushrooms will absorb water.
Nutrition
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