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Easy Garlic Broccolini

Broccolini, also known as baby broccoli, makes a fantastic, quick side dish and compliments just about anything from beef roasts, lamb, fish, turkey, chicken, lasagna and more. 

It’s actually not a younger version of broccoli, but rather a natural hybrid between regular broccoli and a plant called Chinese broccoli. My family prefers it to broccoli and since it takes less time to cook, I make this at least once a week. It has longer, thin stalks with small florets and only needs a few minutes to cook. I make this side dish at least once a week – even my toddler eats it with no complaints!

The best part, it’s healthy and ready in under 10 minutes so if you’re cooking for the holidays or just a meal for your family and need an easy side dish, this is it! You can double it or halve it as you need.

Easy Garlic Broccolini
Servings: 6 • Size: 1/6 • Old Points: 1 pts • Points+: 1 pts
Calories: 43 • Fat: 3 g • Protein: 1 g • Carb: 2 g • Fiber: 1 g • Sugar: 0 g
Sodium: 14 mg • Cholesterol: 0 mg


  • 2 bunches broccolini
  • 6 cloves peeled garlic, sliced thin
  • 1 1/2 tbsp extra virgin olive oil
  • pinch red pepper flakes (optional)


Trim about 1 1/2 inches off broccolini stems and discard. Slice the brocolini in half lengthwise.

Bring pot of water to a boil. When boiling, add broccolini and cook 2 minutes. Quickly drain and run under cold water to stop it from cooking.

Heat a large sauté pan over medium-high heat. Add the oil and garlic and cook until golden, about 1 minute. Add the drained broccolini, season with kosher salt to taste and cook 1 minute, or until heated through.

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Cheesy stuffed butternut squash

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  • Serves: 2

  • Prep time: 5 mins

  • Cooking time: 1 hr

  • Total time: 1 hr 5 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

This dish for two is easy to make, filling and a great twist on the humble jacket potato. Not that we have anything against good old spuds, but with butternut squash having hardly any fat, packed full of nutrients and practically half the calories, it more or less makes it our new fave vegetable. Even better with this recipe is that the preparation of the usually fiddly butternut is easy as there’s no peeling involved. Simply slice right down the middle, scoop out the seeds and voila – it’s all done. Sounds like a dinner time winner to us.


  • 1 small butternut squash
  • 1tbsp olive oil
  • 1 sprig thyme, leaves only, roughly chopped
  • 2 garlic cloves, 1 minced and the other sliced thinly
  • 200g smoked lardons
  • 200g chestnut mushrooms, each chopped into 8 quarters
  • 80g mature cheddar cheese, grated
  • 2tbsp fresh parsley leaves, roughly chopped
  • A handful of rocket leaves

That’s goodtoknow

Mushrooms are like little tasty sponges due to the fact that they soak up water easily. When preparing them, try to only give them a quick rinse under a tap to clean them instead of immersing them in water. That way, you can avoid them being soggy when sautéed.


  1. Pre-heat the oven to 375°C/190°F/Fan 170°C /Gas Mark 5. Take your butternut squash and chop right down the middle. Scoop out each half removing all the seeds and stringy, loose flesh. Combine the oil, thyme and minced garlic and then brush over the flesh of each butternut half. Roast for 35-40 or until the flesh is tender.
  2. Towards the end of the cooking time for the squash, bring a large frying pan to a medium heat. Add in the lardons and gently fry for 4-6 minutes, using the fat from the lardons as you cook, until the meat starts to go brown. Scoop the lardons into a bowl, set aside, and using the fat left in the pan, add the sliced garlic. Cook for 3-4 minutes, stirring often until the garlic has softened but doesn’t colour. Add the mushrooms, and continue to cook, stirring occasionally until the mushrooms have browned – about five minutes. Add the cooked lardons, toss together, and turn off the heat, setting aside.
  3. Pre-heat your grill to a medium heat. Arrange the butternut squash onto a baking tray lined with foil and fill each with the mushroom mixture, top with the grated cheese, and pop under the grill until the cheese has melted and is lightly browned. Season with salt and freshly ground pepper and serve, scattered with parsley and rocket.

By Nadine Brown

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Meat and Potatoes

by Pam on March 27, 2013

It’s that time of year again – SPRING BREAK!  I am taking the week off from the blog to hangout with my kids and family, hike, go on fun adventures, play board games, watch movies, read books, and relax. I thought I would do something new this time and give you a fun meal plan for each day that I am gone. I hope you like it.

Next up is my very favorite kind of meal – Meat and Potatoes. We all love meat and potatoes in my house, especially my daughter. Here are some recipes to make a hearty and delicious meal.

Tiffany’s Tomatoes


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