Discover the Magic of Broccolini: Your New Favorite Super-Veggie!

Are you ready to meet your new favorite green vegetable?

Say hello to broccolini.

This delightful, nutritious, and versatile veggie is sure to light up your tastebuds and banish the boredom of eating the same ‘ole veggies at every meal.

Roasted broccolini is especially tasty with its companions of fresh garlic, blistered grape tomatoes, and a Sherry vinaigrette in this dish.


A Peek Into Broccolini’s History

Despite often being labeled baby broccoli, it is not baby broccoli.

Broccolini is a cross between Chinese broccoli and regular broccoli – yes, the kind that most people love to hate.

It was bred by a Japanese company in 1993 to create a vegetable that featured the tender stalks of Chinese broccoli along with the more familiar florets of traditional broccoli.

Broccolini has a sweet, mild flavor and a crisp texture, which is the best characteristics of both source plants.

And broccolini is not a GMO, or genetically modified organism.

It was developed through traditional plant breeding techniques that naturally combine the desired characteristics of each parent plant.


Nutrition Packed in Every Bite of Roasted Broccolini

Why should broccolini be on your shopping list and dinner plate?

This green gem is packed with a powerhouse of nutrients. Broccolini is rich in vitamins C and A, calcium, folate, iron, and is also a fantastic source of fiber.

It’s a champion for your bones, blood, and beyond with compounds that are believed to pack anti-inflammatory and cancer-fighting properties.

Low in calories but high in possibilities, broccolini is a superhero of the vegetable world, ready to keep you healthy while pleasing your palate.


Culinary Versatility

Broccolini is a versatile vegetable.

The stems, leaves, and florets are all edible, and they are tender enough to be enjoyed raw.

Use it in a stir-fry, steam it, or grill it. Toss it in a creamy pasta or serve it as a companion to your favorite protein.


Roasted Broccolini

Today’s recommendation is for a roasted broccolini salad with a sherry vinaigrette.

This vegetable is so tender it cooks to perfection in minutes.

Lay the broccolini on a sheet pan, add some sliced garlic and roast until the broccolini is tender and the florets just begin to char.

Blister some tomatoes in a dry cast iron and whip up a simple sherry vinaigrette.

Arrange the grape tomatoes on top of the broccolini and garlic when they come out of the oven.

Drizzle the sherry vinaigrette over the top.

It’s simplistic cooking and its best and it’s a winning combination you’re going to crave over and over.

Embrace the joy of eating something that looks as good as it tastes and feels as good as it nourishes.

Try it today.

Also give this broccoli recipe a spin.

Sautéed Broccoli

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Roasted Broccolini with Blistered Tomatoes and a Sherry Vinaigrette

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Broccolini has a sweet, mild flavor, and crisp texture that makes it a beautiful side dish to any protein or the vegetarian star of the show.

  • Author: Chef Sandra Lewis


Units Scale


  • 34 oz broccolini per person
  • 12 garlic cloves per portion, thinly sliced
  • 34 grape tomatoes per portion
  • olive oil
  • kosher salt
  • red pepper flakes

Sherry Vinaigrette

  • 2 tablespoons Sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon sugar
  • 1/4 cup olive oil
  • kosher salt


Roasted Broccolini

  1. Preheat oven to 425˚F.
  2. Line a sheet tray with parchment paper (optional)
  3. Lay the broccolini in a single layer on the sheet tray.
  4. Scatter the thinly sliced garlic cloves over the top of the broccolini.
  5. Drizzle with a bit of olive oi.
  6. Season with kosher salt.
  7. Roast the broccolini in the oven until tender and a bit charred, about 5-10 minutes.
  8. While the broccolini roasts, blister the tomatoes in a dry cast iron pan until just small spots of char appear on the skin.
  9. Remove the broccolini to a serving plate.
  10. Garnish with the blistered tomatoes.
  11. Drizzle the broccolini with the Sherry vinaigrette.
  12. Garnish with the red pepper flakes.

Sherry Vinaigrette

  1. Whisk together the Sherry vinegar, Dijon mustard, whole grain mustard, and sugar in a small bowl.
  2. Whisk in the olive oil slowly, drizzling it in while you whisk.
  3. Whisk until the olive oil is incorporated.
  4. Taste and season with kosher salt as needed.


Optional garnishes:

  • freshly grated parmesan
  • fresh oregano, lightly chopped
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Chef Sandra's Top 10 Fruits and Vegetables for Weeknight Cooking

Top 10 Fruits and Vegetables for Weeknight Cooking

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