If you’re thinking, “Wow, that’s some stalky broccoli,” in fact, you’re kinda right and kinda wrong. While this beautiful vacation side dish might look like roasted broccoli, it’s actually roasted Broccolini, that does undoubtedly look like broccoli but is really rather different.

Dressed up for the holidays with browned butter, lemon, and cozy pecans, this stylish side meal is the ideal partner for show stopping main dishes.

What Is Broccolini?
Contrary to popular belief, Broccolini is really no infant broccoli– it’s a hybrid of broccoli and gai lan, likewise known as Chinese broccoli. It has a milder taste than broccoli with thinner, more tender stems. Another fun truth about Broccolini– it’s trademarked, so it always get a capital “B.”.

Can You Substitute Broccoli for Broccolini?
Long story short– primarily. Broccolini stalks are thinner and the florets are less dense than broccoli, so you’ll need to shorten the cooking time to avoid burning.
Ingredients.
2 large lemons, divided.

4 bunches fresh Broccolini (about 2 1/2 lb. total), trimmed.

8 garlic cloves, smashed and divided.

6 Tbsp. extra-virgin olive oil, divided.

2 1/2 tsp. kosher salt, divided.

1/2 tsp. black pepper, divided.

1 cup coarsely chopped pecan halves.

Directions.
Preheat oven to 450 ° F. Thinly piece 1 of the lemons. Cut in half any large stalks of Broccolini. Toss together half of the lemon pieces, half of the Broccolini, 4 of the garlic cloves, 3 tablespoons of the olive oil, 1 1/4 teaspoons of the salt, and 1/4 teaspoon of the black pepper on a rimmed baking sheet till combined. Repeat with staying lemon pieces, Broccolini, garlic, olive oil, salt, and pepper on another rimmed baking sheet.

Bake in preheated oven till Broccolini begins to brown on 1 side, about 8 minutes. Transfer to a platter; carefully zest remaining lemon over Broccolini mix.