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Roasted Flower Sprouts and Broccolini (Bimi)
Elle

Roasted Flower Sprouts and Broccolini (Bimi)

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Roasted flower sprouts (kalettes) and broccolini is a quick, easy, and versatile oven-roasted vegetable side. Made with olive oil, salt, and pepper, it’s ready in under 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 as side
Course: Side
Cuisine: Vegetarian
Calories: 112

Ingredients
  

  • 200 g broccolini (bimi), ends trimmed by about ½ centimetre
  • 150 g flower sprouts (kalettes), stalk ends trimmed slightly
  • 1.5 tablespoons olive oil
  • sea salt and freshly ground black pepper, to taste

Instructions
 

  1. Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a large baking sheet with parchment paper.
  2. Place the broccolini and flower sprouts on the baking sheet. Drizzle with the olive oil, sprinkle with the salt and a light grind of black pepper, and toss to coat evenly.
  3. Spread the vegetables out in a single layer, making sure they are not overlapping or overcrowded to ensure crisp edges.
  4. Roast in the middle of the oven until vegetables crisp-tender with lightly browned edges, about 12-15 minutes.
  5. Remove from the oven and serve while warm. Enjoy!

Nutrition

Calories: 112kcal

Notes

  • For a slightly crisper roast with a little more browning, increase the oven temperature to 220°C and roast for 10–12 minutes.
  • Dry vegetables roast and caramelise beautifully, while wet ones tend to steam—so take a moment to make sure the broccolini and kalettes are completely dry before roasting.
  • You can skip the broccolini and make this with 350–400 grams of flower sprouts (kalettes) only. 
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