Baby broccoli that’s no baby!

I belong to an Organic produce co-op. On our last produce list, baby broccoli was offered. I thought, that, like most vegetables, baby meant a smaller, younger version of the adult. Baby broccoli? Sign me up! I ordered some. What I picked up was no baby broccoli. It was tiny florets atop long slender stalks. This stuff is broccolini!  Trickery! A Google search pointed me to Wikipedia. Wiki says that Broccolini is a trademark name and that in the US, we call it by the generic name of baby broccoli. Ohhhh. It still tastes good! Especially when it’s roasted. With grapes. Really. Try it. You won’t be disappointed.

Get out your broccolini, or regular broccoli, some seedless grapes and walnuts.

Trim the stems of the broccolini. Place in a large bowl, then add in the grapes and walnuts. Pour in the olive oil, salt and pepper. Toss to coat.

Spread out on your foil covered sheet pan and place in oven. Half way through your cooking time, take the pan out and stir it up so that the broccolini cooks evenly.


Roasted Broccolini with grapes and walnuts

Yields: 6 servings


  • 1 pound broccolini
  • 1 cup of seedless grapes
  • 1 cup of walnut halves
  • 3 tablespoons olive oil
  • 1 teaspoons sea salt
  • ½ teaspoon black pepper


  1. Preheat the oven to 425°F. Cover a 13 x 18 rimmed sheet pan with foil.

  2. Trim the ends of the broccolini. If using regular broccoli slice the stem lengthwise (you want same-sized pieces for even cooking).

  3. Place broccolini, grapes and walnuts in a large bowl.. Drizzle with the olive oil, season with salt and pepper, then toss to coat.

  4. Roast for about 10 minutes. Toss half-way through the cooking process for even roasting. Cook for another 6-8 minutes until the broccoli stems are tender. Remove from the pan.