Print
Roasted Flower Sprouts and Broccolini (Bimi)
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 as side
Calories 112 kcal
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
Method
-
Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a large baking sheet with parchment paper.
-
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.
-
Spread the vegetables out in a single layer, making sure they are not overlapping or overcrowded to ensure crisp edges.
-
Roast in the middle of the oven until vegetables crisp-tender with lightly browned edges, about 12-15 minutes.
-
Remove from the oven and serve while warm. Enjoy!
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.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.