This Roasted Broccolini with Easy Béarnaise Sauce will quickly become your new favourite vegetable dish. Forget the soggy broccoli of your childhood, this is crunchy, sweet and nutty. Delicious as a side dish or served as an appetizer.
What is Broccolini?
You may have seen it at the grocery store and not been sure what it was or how to cook broccolini.
Although it might look like it, Broccolini isn’t baby broccoli. It is actually a hybrid between broccoli and chinese broccoli.
Broccolini has a much sweeter, nutty taste making it great to introduce kids to (plus it is cool and really does look like mini trees!)
What can I substitute for Broccolini?
I know I have had friends text me and say “Help I am in the grocery store and I have a recipe that asks for Broccoli Rabe. Is that the same as Broccolini? And can I just substitute in normal broccoli?”
Broccoli Rabe is much stronger and has a much deeper bitter flavour. I wouldn’t substitute it in here. But if you can get your hands on it purple sprouting broccoli is a great substitute in this roasted broccolini recipe.
You could roast up normal broccoli florets and serve then with the béarnaise sauce, it wouldn’t be quite as elegant looking but it would still be super tasty. And we all know that really flavor is king!
How to Roast Broccolini
Like so many vegetable, broccolini is A-MA-ZING when roasted. And it is so simple.
The key things you need for for Roasted Broccolini:
- Olive oil
- Salt and pepper.
- Hot Oven
- Spread the veg out – it needs space to roast. If it is touching it will start to steam.
How to make an Easy Béarnaise Sauce
I love to serve this roasted broccolini with a pot of béarnaise sauce. Rich, buttery and packed with flavor, béarnaise sauce is the best.
BUT just like hollandaise it can seem a bit scary. This is why I came up with my own method for making it. It isn’t authentic but it is easy and takes the stress out of it. And that is what I am all about…. easy and stress free food!
- I start with dried tarragon and some tarragon vinegar (or white wine vinegar) – this removes the reducing vinegar stage and gives you a punch of tarragon.
- I use hot melted butter, which takes away the need for slow addition of cold butter.
- Then I use my immersion blender/stick blender to combine everything, this removes the constant whisking.
- Then I add some fresh tarragon to wake everything up. This doesn’t remove a step but it is so good!
Just as a very important note: The recipe calls for unsalted butter, if you use salted butter in your béarnaise sauce please don’t add any salt, the sauce will be inedibly salty.
Enjoy this Roasted Broccolini! x
P.S if you love broccolini why not try this delicious pork and broccolini stirfry from Jenni over at the gingered whisk.
Why not pin this Roasted Broccolini with Easy Béarnaise Sauce for later. Pin it here
Roasted Broccolini with Easy Béarnaise Sauce
For the Roasted Broccolini
- 2 bunches broccolini
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
For the Easy Béarnaise Sauce
- 1 stick unsalted butter (see notes)
- 3 egg yolks
- 1/4 tsp salt (see notes)
- 1/4 tsp dried tarragon leaves
- 4 tsp white wine vinegar (if you can find it use tarragon vinegar)
- 2 sprigs fresh tarragon
Start with Roasting the Broccolini
- Preheat the oven to 425ºF.
- Trim the bottom inch off the ends of the broccolini stems.
- Lay the broccolini in a single layer on two sheet pans.
- Drizzle over the olive oil, season with the salt and pepper, then toss well to ensure everything is well coated.
- Roast for 15-20 minutes, until the broccolini is crisped lightly browned.
- Serve hot.
Whilst the Broccolini is roasting make the béarnaise sauce.
- Place the butter in a small pan and melt it over a low heat. (Don't allow the butter to brown and turn off the heat as soon as the butter is just melted.)
- Whilst the butter is melting, put the egg yolks, vinegar and salt (if using) into a jug that the head of your immersion blender fits into.
- Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined.
- Add in the dried tarragon and blend again briefly.
- Keeping the blender head in the jug, and with it running on the slowest setting, very slowly pour over the hot melted butter.
- As the sauce combines, continue to pour over the butter and move the blender head slowly up through the sauce.
- Add in the fresh tarragon and blend briefly to combine and chop.
*If using salted butter, omit the salt from the béarnaise recipe. You will need a immersion blender (also called stick blender, wand blender, hand blender) for this recipe.
Roasted Broccolini with Easy Béarnaise Sauce Anecdote
(aka my recipe ramble for those who love the waffle)
If you are a regular reader of Sprinkles and Sprouts you will know that one of my great food loves is roasted veg.
Pasta, risotto and cheese are tided to my heart forever but the healthy part of me (which is pretty much my little finger) knows that I should eat more veg, which is why roasted veg is so good.
It is healthy but it tastes yum! My little finger can trick my whole body with roasted veg. And I am yet to find a vegetable that doesn’t taste better roasted. In fact it even makes otherwise inedible veg taste good. Hello cauliflower I am looking at you!
Seriously what!!! Did I actually just write that! Does it even make any sense??? No probably not, but my anecdotes don’t always make sense 😉
Last year I asked on Facebook whether it was totally disgusting to eat cold béarnaise sauce with a spoon….the response was split. My sister was appalled 😉 but hey! If you have leftovers and they don’t re-heat well, what is a girl to do.
But cold béarnaise, spread on hot toast and then then topped with smashed avocado. I’m telling you world it is FABULOSA!!! (which is my new favourite non-word!)
Try it, you will love me…your skinny jeans may not, but hey the diet can start on Monday right?
Love, hugs and all things food
p.s If you want to embrace my crazy roasted veg loving. Check out some of these fabulosa roasted veg recipes.
- Roasted Fennel with Parmesan and Chives
- Spiced Carrot, Red Onion and Mozzarella Salad
- Roasted Mushrooms
- Miso Ramen with Roast Pumpkin
- Roasted Brussels Sprouts
- Oven Roasted Corn on the Cob From The Chunky Chef
- Crispy Roasted Cabbage Steaks From Dinner then Dessert
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