Broccolini with Romano Bread Crumbs

Blanching and shocking the broccolini helps maintain its green color. If a vegetable isn’t shocked with cold water when it comes out of the boiling pot, it will continue to cook even after its been drained.

Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8

Ingredients

  • ¼ cup olive oil, divided
  • 3 bunches fresh broccolini, cut lengthwise into spears
  • ¼ cup melted unsalted butter
  • ⅓ cup bread crumbs
  • ⅓ cup grated Romano cheese

Directions

  • Preheat oven to 375°F. Grease a large casserole dish with 1 tablespoon oil. Bring 4 cups water to boil in a large saucepan Quickly blanch the broccoli in boiling water until just al dente, then drain. Shock in ice water, and drain thoroughly.
  • Place the broccolini in the prepared casserole dish. Mix together the remaining oil, the butter, bread crumbs, and cheese in a bowl. Sprinkle the bread crumb mixture on top of the broccoli.
  • Bake for 15 minutes or until the bread crumbs are lightly browned.

Recipe Information

Serves: 8

Ingredients

  • ¼ cup olive oil, divided
  • 3 bunches fresh broccolini, cut lengthwise into spears
  • ¼ cup melted unsalted butter
  • ⅓ cup bread crumbs
  • ⅓ cup grated Romano cheese

Directions

  • Preheat oven to 375°F. Grease a large casserole dish with 1 tablespoon oil. Bring 4 cups water to boil in a large saucepan Quickly blanch the broccoli in boiling water until just al dente, then drain. Shock in ice water, and drain thoroughly.
  • Place the broccolini in the prepared casserole dish. Mix together the remaining oil, the butter, bread crumbs, and cheese in a bowl. Sprinkle the bread crumb mixture on top of the broccoli.
  • Bake for 15 minutes or until the bread crumbs are lightly browned.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat8g
Saturated Fat4.5g
Cholesterol20mg
Sodium140mg
Total Carbohydrate16g
Dietary Fiber6g
Sugars4g
Protein8g