So here’s what we’ve got. Broccolini – otherwise known as baby broccoli. They’re longer and leaner than broccoli, milder and a little more tender. When you roast broccolini, bits and pieces get crisp and caramelized, giving it flavor. And addictive-ness. 

We toss the broccolini in olive oil and sesame oil. Sesame is the theme, after all! Then we toss in a little bit of salt, spread it on a baking sheet, and into the oven it goes. 

And out of the oven!

While it roasts, go ahead and toast up some sesame seeds. Then plate your roasted broccolini and sprinkle with said sesame seeds. 

Then, you know, eat. 

This is a side that I think can go with just about anything, but with the sesame going on, I think it goes particularly well with many different Asian dishes. And it’s just so easy to make. 

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20-Minute Sesame Roasted Broccolini

This super simple side whips up quickly and is super tasty. I'm marketing it as a side, but I've also been known to just eat it as a snack, like fries!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 large bunch broccolini ends trimmed and large pieces cut into smaller pieces
• 1 tablespoon sesame oil*
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt or other coarse salt + more to taste
• 2 teaspoons toasted sesame seeds**

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
• Trim broccolini and swish in a large bowl of water to wash. Remove from water and pat dry with paper towels. Empty the bowl, wipe it out, and place the broccolini back in it. Drizzle sesame oil and olive oil over the top and toss to coat broccolini well. Sprinkle with 1/4 teaspoon kosher salt.
• Place in oven and roast until tender and somewhat wilted, about 15 minutes, stirring at the 10-minute mark. Remove from oven. Place on serving plate. Sprinkle with toasted sesame seeds and an additional sprinkle of salt if desired. Serve immediately.

The post 20-Minute Sesame Roasted Broccolini appeared first on Kitchen Treaty.

These days, I look for ways to bulk up on the vegetables at every single meal. So it made sense to double up on the veggies for this Veggie-Loaded Peanut Noodle Salad recipe while also reducing the amount of pasta I use. However, that creamy peanutty dressing? I still use just as much as I did for the original recipe. What can I say? It’s necessary.

Bell peppers, carrots, cucumbers, scallions, whole wheat spaghetti, and a generous amount of peanut dressing: that’s what’s happening here.

Oh, and, of course, a nice sprinkle of salted peanuts on top for crunch and deliciousness.

This salad is oh-so great for summer. Make up a batch and have it in the fridge at the ready for:

• A quick hearty lunch
• A lazy dinner outside
• Picnics by the lake
• Taking to summer potlucks (allergy-conscious note: make sure everyone knows it’s peanutty!)
• Sneaking a quick forkful at 1 a.m. (Not that I know anything about that.)

(more…)

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