MY FRIEND DANIELLE CENTONI, Portland, Oregon, food writer and editor of Mix magazine, showed up at a potluck one day with a roasted broccolini dish similar to this one. When I asked Danielle if she would share the recipe, she responded in a way that made me chuckle: "It's very loosey-goosey. I used what I had around." I rarely pay attention to quantities when I am throwing something together at home, either, but with Danielle's guidance—and excellent memory—we were able to piece together what she had done. The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.
You can substitute broccoli for the broccolini. Cut the whole broccoli head—crown and stalk—into long spears.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Best Roasted Vegetable Recipes
A great plate of roasted veg is a combination of textures, flavors, and temperatures, so every bite is different than the one before.How to Use Up Your Dry Vermouth
The bottle's not going to drink itself. But you don't have to commit to a dozen martinis.41 Marvelous Mushroom Recipes
Of all the glorious things in the Vegetable Kingdom, few are as hearty and satisfying as mushrooms.
