My favorite way to serve broccolini spears is roasted. The stems stay crunchy, but the hot oven crisps up the floret section of the veggie and infuses the entire dish with the olive oil and seasonings added on. Simply salt, pepper, crushed red pepper flakes and olive oil are the additions to the broccolini pre-roasting, a drizzle of balsamic vinegar once the broccolini come out of the oven, plus some tender Coppa ham wrapped around each bundle for a salty touch.
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Balsamic-Roasted Broccolini with Coppa Ham
- 1 bunch of broccolini, washed and patted dry, bottom inch cut from stems
- 2 teaspoons olive oil
- salt and pepper
- pinch of crushed red pepper flakes
- 4 slices Coppa ham (or prosciutto, Serrano ham or salami)
- kitchen twine
- balsamic vinegar
- Preheat the oven to 375 degrees. Divide the individual broccolini stems into two even piles. Wrap two slices of the ham around the base of each stack; tie kitchen twine around the ham so that the broccolini bundles stay together.
- Place on a baking sheet; drizzle each bundle with 1 teaspoon of oil, a pinch of salt and pepper, and the crushed red pepper flakes (as much as you desire.)
- Roast in the preheated oven for 18-20 minutes, or until the florets on the broccolini are a bit browned and crunchy. Drizzle about 1 teaspoon of balsamic vinegar over each cooked bundle. Remove the kitchen twine; serve warm.