roasted broccolini -- other roasted vegetable recommendations?

[blrn1]

We're grilling pork chops and making CL's Roasted Butternut Squash and Bacon Pasta as our main course, and I need a green vegetable to go along with it. I don't want to be standing over the stove sauteeting vegetables in my little kitchen while our guests (three other couples) are here, so I wanted to throw something in the oven to roast along with the casserole.
Kind of tired of asparagus, and wanted to try broccolini -- has anyone made this or anything similar? (It's a Rachael Ray recipe, if the "EVOO" didn't give it away)

2 bunches Broccolini, trimmed
1 pound string beans, trimmed
4 cloves garlic, crushed
3 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper

Directions:Preheat the oven to 425°. On a baking sheet, toss the vegetables and garlic with the EVOO; season with salt and pepper. Roast until crisp at the edges, 15 to 18 minutes.

I can't imagine it would be bad, but wondered if anyone had any other suggestions...
Thanks!

[Canice]

This won't help for a green vegetable, but here's one I used to like to serve with pork chops, sometimes adding a bunch of baby carrots with just a bit of green tops left on. Nice and autumnal.

Roasted Cauliflower

Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower.

2 teaspoons olive oil
2 medium onions, quartered
5 garlic cloves, halved
4 cups cauliflower florets (about 1 1/2 pounds)
Cooking spray
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500˚
Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.

Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500˚ for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.

Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 94(30% from fat); FAT 3.1g (sat 0.4g,mono 1.8g,poly 0.5g); PROTEIN 4.5g; CHOLESTEROL 0.0mg; CALCIUM 63mg; SODIUM 408mg; FIBER 5.4g; IRON 1.1mg; CARBOHYDRATE 15.4g

Cooking Light, NOVEMBER 2002

[SusanMac]

I roast veggies all the time and do love that they don't require constant attention.

My fav mix is probably summer squash, mushrooms, red bell pepper & onions. I adore broccoli & broccolini, but DH despises them, so I save them for my lunch. I also love carrots, but they take longer, so typically don't mix them with other veggies.

Brussels sprouts would also be a nice addition, although it's hit or miss whether or not guests will like them.

Sprinkle any of them with some breadcrumbs before roasting, Yum.

Not to add complexity....but looking at your pork & pasta mains, a crisp green salad would also be nice and something you could do ahead of time.

[PAMMELA]

I love roasted cauliflower or roasted brussels sprouts, they just taste like a whole new veggie when you roast them. Just toss with EVOO and some S&P and you're all set!

[blrn1]

Ooh, Canice, that cauliflower looks delicious...I'm going to have to try it sometime.
I am just not a vegetable person, and even less a salad person (I know, it's terrible), so that's always the last part of the meal I think about, and it stresses me out!
I could make one of the nice salads I've found on this board...
Thanks for the feedback you two.

[PattiA]

I love roasted broccolini. I roast it at 400 tossed with about a tablespoon of oil, some finely minced garlic, salt, pepper, and crushed red pepper. I start checking it at about 6 minutes. I like it tender crisp. Same for green beans.

[amyvn]

If you want to use broccolini but don't want to stand over it, you can blanch it, shock it, then get it dry enough (I'd let it stand on some paper towels) and put it in the fridge. When serving time comes, give it a quick turn in a saute pan with some roasted peanut oil, soy sauce, and red pepper flakes. It's almost instant and tastes fairly put together. If Asian flavors won't work with your menu then butter and shallots work, too. You can also do this with green beans and they come out really nicely.

Of course, roasting is nice as well.

Amy

[Canice]

Amy, I'm a big fan of that, too. Broccolini, broccoli, green beans, kale, etc. I know you lose some nutrients, but it's a big time saver in putting a meal together quickly. I always have shallots, garlic, lemon zest and anchovy fillets on hand for a Mediterranean take as well.

[blrn1]

Just wanted to post a follow-up: I ended up making a simple salad of greens with chopped red bell pepper, feta, and toasted pecans with a tarragon vinaigrette AND roasted brussels sprouts. They were on sale, so I picked some up, roasted at 400 along with the squash-pasta casserole, with a little olive oil, salt and lemon pepper and just a sprinkle of Parmiggiano-Reggiano at the end. I'm pretty sure it was the first time I'd made them -- everyone ate some, and three of our guests commented that they'd never had them oven-roasted before and really enjoyed them.
Thanks for all the helpful replies!