"Turns out, broccoli's more sophisticated cousin is absolutely worth making! Somehow it's even more delicious than roasted broccoli (if that's possible!), with a sweet flavor and tender crunch. What makes this broccolini recipe work so well is the combination of high heat and minimal ingredients. Roasting at high heat makes perfectly caramelized edges, and the thin stems cook quickly without drying out. It's such a simple side dish and it looks fancy without much effort! I am now broccolini's biggest fan."
"Faster than roasted broccoli: Since baby broccoli has thinner stems than regular broccoli, the cook time is just 15 minutes versus 20-25 minutes for standard roasted broccoli Delicious and looks fancy: High-heat roasting makes caramelized tips with crisp-tender stems, and the longer stems look elegant on the plate Simple ingredients, big flavor: Just olive oil, salt, garlic, and lemon make this veggie into an easy side dish"
Roasted broccolini uses high heat, olive oil, garlic, salt, and lemon to produce caramelized edges and crisp-tender stems. Thin stems cook quickly, giving a tender crunch and sweet flavor distinct from standard broccoli. The cook time is about 15 minutes, shorter than roasted broccoli's 20–25 minutes. High-heat roasting creates caramelized tips while preventing drying of the stems. The vegetable's long stems look elegant on the plate, making the side dish suitable for weeknights and special dinners. Broccolini is a hybrid of broccoli and Chinese broccoli, with milder, sweeter flavor and long thin stems.
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