Broccolini is a cross between broccoli and Chinese kale. Besides being a little more elegant, it’s more interesting — sweeter and a little more peppery than regular broccoli. All you need to do is toss it with olive oil, salt, and pepper, toss it on a sheet pan, and roast it. Side dishes don’t get any easier than this!
Make Ahead: Prep the broccolini and store in a plastic bag with a damp paper towel. Roast before serving.
Photographs by Quentin Bacon. Reprinted from Cooking for Jeffrey, Copyright 2016, is published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.