Roasted Tenderstem Broccoli
This roasted Tenderstem broccoli is an easy side dish that's packed with flavour. Simply toss Tenderstem broccoli with olive oil, garlic powder and Italian herbs, then roast until the florets are crisp and lightly charred and the stems are perfectly tender. Ready in just 20 minutes, it's delicious served with chicken, fish, pork or your favourite roast dinner.
Servings 4
Calories 53kcal
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Equipment
Ingredients
- 250 g Tenderstem Broccoli (broccolini)
- 1 tablespoon Olive Oil
- ½ teaspoon Italian Herb Seasoning
- ¼ teaspoon Garlic Powder
- Salt and Pepper
Instructions
- Preheat the oven to 180°C conventional, 160°C fan, 350°F or Gas 4. Place the oven shelf in the middle position.
- Wash the Tenderstem broccoli, then dry it thoroughly with kitchen paper or a clean tea towel. Excess water will create steam and prevent the florets from becoming crisp. Trim off any dry or woody ends. If some of the stalks are much thicker than the others, slice them in half lengthways.250 g Tenderstem Broccoli (broccolini)
- Place the broccoli on a large baking tray. Drizzle over the olive oil and sprinkle with the garlic powder, Italian herbs, salt and pepper. Use your hands or kitchen tongs to turn the broccoli until each piece is lightly and evenly coated.1 tbsp Olive Oil, ½ tsp Italian Herb Seasoning, ¼ tsp Garlic Powder, Salt and Pepper
- Arrange the stems in a single layer, leaving a little space between them. Use two trays if necessary rather than crowding everything together. Roast on the middle shelf for 15–20 minutes. Begin checking after 15 minutes, as thinner stalks may cook more quickly. The broccoli is ready when the floret tips are crisp and lightly browned and a sharp knife slides easily into the thickest part of the stalk.
Notes
- Dry the broccoli well after washing. Excess moisture will make it steam rather than roast and prevent the florets from becoming crispy.
- Split thick stems lengthways so they cook at the same rate as the thinner stalks and florets.
- Don't overcrowd the tray. Arrange the broccoli in a single layer with a little space between each stem.
- Start checking after 15 minutes. It's ready when the floret edges are crisp and lightly browned and the thickest stems are easily pierced with a knife.
- Use garlic powder rather than fresh garlic for an even garlic flavour without the risk of chopped garlic burning.
- Reheat leftovers in an air fryer at 180°C (350°F) for 3–4 minutes or in a hot oven until heated through.
Nutritional Information (Approximate)
Calories: 53kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 56mg | Calcium: 30mg | Iron: 1mg
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