broccoli boredom? try coating it in polenta

Crispy polenta coated broccoli inside.

I love roasting veggies plain-Jane style, as you can see in this Sheet-pan Broccoli and Tofu recipe, but sometimes I really want a unique vegetable side dish. This Crispy Roasted Broccolini fits the bill. 

The texture and flavours are not only wonderful but are also unexpected from an oil-free dish. And if you don't have broccolini, you can use broccoli instead. 

Broccolini is a hybrid of broccoli and Chinese broccoli. The stems are thinner and more tender than broccoli. It has a mild taste and smaller florets.

It's beautiful and outrageously nutritious and, in my opinion, is almost like a special-occasion veggie. There's a lot of it around Taipei right now so I bought up a bunch. 

This recipe is the latest in a broccoli kick I've been on and it's one of my favourite vegetable side dishes to date! I think you'll like it too.

Here's how this recipe goes:

1. Trim the broccolini or broccoli

2. Mix together the polenta coating

3. Toss the broccolini or broccoli with the coating

4. Roast for 15 minutes

It's simple and straightforward.