When it comes to the fruits of the season, one thing I can’t get enough of is blood oranges. I mean, c’mon. They’re gorgeous, a little sweet a little tart, and did I mention that they’re stunning? They’ve got an eye-popping-wowza-color all day long, and twice on Sunday.
They’re fantastic for a snack, on salads, and in a cake, but my personal favorite is combining the juice with greens.
And did I mention how well the flavor plays delightfully with ginger? Blood orange and ginger are soul mates. They’re kissing cousins. They’re the prom date that you never forget. They’re the first date at the movies when two hands reach across the arm of the seat while balancing a bag of licorice.
They are a pairing for the ages.
And when you toss them with broccolini? Well, let’s just say that John Hughes couldn’t have made a more iconic and delightful love story.
The leaves of the broccolini when roasted are as crispy as kale chips and the little baby spears of broccoli are tender and delightful. And every inch of the broccolini gets a little pizzazz and spice from the ginger, and some sweetness and brightness from the blood oranges.
So, if you’re looking for a new way to make broccolini that’s simple, quick, and entirely delectable, try this blood orange ginger broccolini.
You’re going to love it.
Tips: Any leftovers are amazing roughly chopped and dropped into scrambled eggs!
This would also be amazing as a little substitute in our Spicy Broccolini and Green Bean Frittata with Fresh Mozzarella.
It would also be delicioso with our Balsamic Chicken!
And the tender little stalks of broccoli would make a fine addition to our “Happy Spring” Tomato Ricotta Tart.
So, grab some blood oranges while they’re in season and make some incredible greens!
Blood Orange Ginger Broccolini
Ingredients
- 1 bunch broccolini, rough ends removed
- 1 blood orange zested and juiced
- 2 tablespoons olive oil
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated black pepper
Instructions
- Fit two large rimmed sheet pans with parchment.
- Preheat oven to 425 degrees.
- Wash broccolini well.
- In a large bowl combine broccolini, blood orange juice, zest, olive oil, ginger, salt and pepper.
- Toss well to coat.
- Divide broccolini between the 2 prepared sheet pans.
- Arrange broccolini in a single layer.
- Bake for 15 minutes, turning pans halfway through.
- Serve hot or at room temperature.
- Store any remaining broccolini in an airtight container in the refrigerator for up to four days.
