After learning this quick and easy way of pan-roasting, you'll never want to steam vegetables again. This cooking method works equally well with regular broccoli.
2 Tbsp. Olive oil
1 1/2 pounds broccolini, trimmed and sliced lengthwise into 3-inch pieces
Sea salt and freshly ground black pepper
1 medium shallot, minced
1 large garlic clove, minced
1 Tbsp. lemon zest
1 Tbsp. fresh lemon juice
2 ounces pecorino cheese, shaved
To roast the broccolini: Place a large ovenproof skillet over medium-high heat and add oil. When the oil is shimmering, and broccolini and season generously with salt and pepper. Sauté, using tongs to turn, until broccolini is browned and crispy around the edges. Remove skillet from the heat, add shallot, garlic and lemon zest; toss to coat. Transfer skillet to the oven and roast broccolini just until crisp-tender, about 5 minutes.
To serve: Taste and adjust seasonings with salt, pepper and lemon juice. Transfer roasted broccolini to a large platter and top with shaved pecorino, serve immediately.