Roasted Broccolini with Pecorino Cream

PREP TIME: 10mins


‘Broccolini’ in SA and purple sprouting broccoli in the rest of the world, I love it in all sorts of ways. Simply roasted with some sea salt, tossed through a pasta or with an asian twits in a simple pad thai. Although this recipe might seem a little indulgent with the inclusion of some cream and a good pecorino, but sometimes one deserves a bit of indulgence. Oh just in case you are wondering, parmesan is an Italian hard cheese made from cow’s milk and pecorino is a similar hard cheese made from sheep milk. Equally as delicious if you want to skip the breadcrumbs for a GF option (maybe some pine nuts instead?).

Serving Suggestion:

This would be a good side dish with some simple spaghetti tossed in some good olive oil or a nice roast protein of choice.

What you'll need:

Roasting tray


  • 400g purple sprouting broccoli
  • 150ml cream
  • 3 tablespoons pecorino or parmesan cheese (Gruyere will also work well)
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon chilli flakes
  • 60g fresh white breadcrumbs
  • EVOO
  • sea salt flakes
  • freshly ground pepper


  • Preheat the oven to 190c
  • Trim the bases of the broccoli stalks and split any thick stalks in half at the long side
  • Place in a roasting tin and toss with olive oil and season. Roast for about 15minutes.
  • For the breadcrumbs, melt the butter in a frying pan. Add the chilli flakes and breadcrumbs and turn them over until they are buttery but not yet toasted, taste and season.
  • Pour the cream over the broccoli and top with the buttery crumbs. Return to the oven to roast for a final 10minutes or until golden and bubbling. Sprinkle with the cheese and serve straight away.

Recipe adapted from Diana Henry Oven to Table

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