Kid-friendly Roasted Broccolini

BroccoliNI. Honestly, I’m not a big fan of broccoli, but the one with the “-ni” attached to it is a different story. I think broccolini holds its texture and crunchiness better after cooked, and the bushy head holds so much spice without becoming mushy.

That being said, no matter how tasty a green vegetable is if I serve a plain green leafy thing to Munchkin, I know it would promptly land on the floor. So I sprinkled (umm, more like, poured over) one of her favorite flavorings (nutritional yeast) on broccolini, roasted in the oven, and Munchkin relished it as if it was a cheese stick.

To make kid-friendly roasted broccolini:

3 bunches of broccolini, 2 tbsp olive oil
Spice Blend: 1/4 cup cashew nuts or hemp seed, 3 tbsp nutritional yeast, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper

UPDATE: When I first made this seasoning, I used cashew nuts. Then munchkin started attending nut-free school so I substituted cashew nuts with hemp seed. The result was similar though I prefer the cashew nuts just a little more. If you use hemp seed, you don’t have to process the ingredients. Simply mix them together.

Nut-free seasoning ingredients:

With Cashew nuts:

a. Preheat the oven to 400 F. Put the spice blend ingredients into a processor or a high-speed blender and process until they are finely ground.

b. Trim the end of the broccolini (about 2 inches) and toss them in olive oil until well coated.

c. Line a parchment paper over a baking sheet and lay the broccolini in a single layer. Sprinkle the spice blend on broccolini, flipping them and coating both sides.

d. Roast in the oven for about 20 minutes. Start checking around 15 minutes mark. I roasted them until they turned a bit soft for Munchkin, but if you like it crunchier, you may want to cut the cooking time.

Broccolini was served with rice balls mixed with hard boiled egg yolks, egg white flowers on top, and apples.

Check out my veggie tempura recipe too.

Kid-friendly Roasted Broccolini

Roasted broccolini seasoned with delicious cashew-nutritional yeast flavoring. For a nut-free version, substitute cashew nuts with hemp seed. Even kids would love it. 

Course Side Dish
Author whiteblankspace

Ingredients

  • 3 bunches broccolini
  • 2 tbsp olive oil extra virgin
  • 1/4 cup cashew nuts or hemp seed
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper ground

Instructions

  1. Preheat the oven to 400 F. Put cashew nuts, nutritional yeast, garlic powder, salt, and pepper into a processor or a high-speed blender. Process until it turns to powder. If using, hemp seed simply mix the ingredients together. 

  2. Trim the end of the broccolini (about 2 inches) and toss them in olive oil until well coated. 

  3. Line a parchment paper over a baking sheet and lay the broccolini in a single layer. Sprinkle the spice blend on broccolini, flipping them and coating both sides. 

  4. Roast in the oven for about 20 minutes. Start checking around 15 minutes mark. I roasted them until they turned a bit soft for Munchkin, but if you like it rawer, you may want to cut the cooking time. 

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