Roasted Tenderstem Broccoli - Easy Recipe

A quick and super easy recipe for a delicious and flavourful side dish - Roasted Tenderstem Broccoli with Pine Nuts, Flaked Almonds and Gochugaru/Chilli Flakes.

A hybrid between broccoli and Chinese Kale (gai lan), Tenderstem or Long Stem Broccoli (also Broccolini in some countries) is a delicious and versatile vegetable.

There are many ways to cook Tenderstem Broccoli: added to stir-fries, boiled, steamed, sauteed, roasted or pan-fried.

My favourite ways to serve it are roasted (recipe below) and pan-fried (recipe coming soon).

Roasted Tenderstem Broccoli - Easy Recipe

You will need:

• 200g tenderstem broccoli

• 15g pine nuts

• 1 tsp gochugaru/chilli flakes

• 3 garlic cloves, crushed and chopped

• 20g flaked almonds

• 1/2 tsp salt

• 1 tsp sesame oil

How to:

1. Preheat the oven to 180C/gas4

2. Wash the Tenderstem Broccoli and pat dry.

3. Put the Broccoli and all other ingredients in a bowl and mix well.

4. Put everything on a roasting tray, making sure that the broccoli stems are spaced out evenly.

5. Roast for 10 minutes, turn the tenderstem broccoli over then return the tray to the oven for an extra 10 minutes, until slightly crispy. It takes slightly longer in conventional ovens while roasting in fan-assisted ovens tends to be a bit faster.

6. Transfer to your plate of choice and enjoy!

You can enjoy the Roasted Tenderstem Broccoli as it is, or serve it as a side dish for roasted fish or meat dishes as well as vegan alternatives.

I have recently paired this dish with crispy baked tofu and it was a great match.

• I love garlic, which is why I use 3 garlic cloves for 200g of broccoli, but if you're not the biggest fan, then feel free to add less.

• I'm a big fan of gochugaru - Korean chilli flakes, but for this recipe, you can substitute this for chilli flakes or finely chopped fresh chillies.

• The sesame oil pairs very well with gochugaru and almonds, but feel free to swap it for olive oil, rapeseed oil or sunflower oil, especially if you use chilli flakes or fresh chillies instead of the Korean version

• I prefer this side dish to have a bit of a kick to it which is why I sprinkle a bit more gochugaru or chilli flakes as I plate it.

• Feel free to squeeze a bit of lemon juice on top, or grate a bit of lemon zest as you serve it, for a bit of citrusy flavour to balance out the spiciness.

If you try this recipe, please let me know what you think of it in the comments below.

I hope life is treating you well.

Take care.