Oven-Grilled Soy Balsamic Broccolini
Broccolini just might be my favorite vegetable side to prepare and eat. All it takes is a quick rinse and trim, simple marinade, and you’re good to go. In the summer, I love it grilled. In the winter, my fix is oven-grilled—i.e. roasted on top of a wire rack so that it develops the same irresistible color, al dente stems, and crispy florets as broccolini prepared on the grill. The wire rack simply keeps the broccolini elevated above any juices so that it sears rather than steams. It’s a game-changer!
- 2 tbsp. soy sauce
- 2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 2 tsp. Dijon or yellow mustard
- 1 medium garlic clove, minced or grated
- 2 medium bunches broccolini (about 15-20 stalks), rough ends and leaves trimmed
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Combine all of the ingredients (including the broccolini) in a ziplock bag. Securely close the bag and gently massage the ingredients until all of the broccolini pieces are fully coated. Set the bag in the fridge to marinate for 20-40 minutes.
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Place a wire oven-safe cooling rack inside a large rimmed baking sheet so that the rack is slightly elevated above the bottom of the pan. For easy clean-up you can line the bottom baking sheet with aluminum foil. Then, transfer the broccolini stems from the marinade to the top of the wire rack in a single layer. Discard the remaining marinade. Roast the broccolini in a pre-heated 450° oven (top rack) for 10-15 minutes or until the florets appear slightly charred and the stems are fork-tender. Serve hot.