Roasted Broccolini
Oven roasted broccolini with garlic is an easy, nutritious side. Ready in 15, this versatile vegetable pairs with any of your favorite mains.
Foto: Well Plated
Ingredients
- 2 medium bunches broccolini ((baby broccoli), just shy of 1 pound)
- 2 1/2 tablespoons extra virgin olive oil (plus additional as needed (do not skimp or it may burn!))
- 3 cloves garlic (smashed and peeled)
- 1/2 teaspoon kosher salt (plus additional for serving)
- 1/4 teaspoon ground black pepper
- 3 tablespoons grated Parmesan
- Pinch red pepper flakes
- Freshly squeezed lemon juice
Steps
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Place a rack in the center of the oven and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray or line with parchment paper for easy cleanup.
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Trim off the end of the broccolini stems. If your broccoli stalks are thick, cut them in half lengthwise. You want all of the broccolini pieces to be roughly the same diameter. Place the broccolini in the center of the prepared baking sheet.
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Place the garlic on top of the broccolini. Drizzle with the oil and sprinkle with salt and pepper (if using red pepper flakes, add them here).
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Toss to very thoroughly coat the broccolini with the oil and distribute the garlic evenly. Make sure all of the tips of the florets are nicely coated with oil to help protect them from burning. If any seem dry, drizzle on a little extra oil as needed. Arrange the broccolini in a single layer. Flip any cuts sides so that the cut part of the stem is touching the pan. (If you are adding Parmesan, sprinkle it over the top.)
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Roast the broccolini for 10 to 15 minutes, until it is crisp-tender and beginning to char. Halfway through the baking time, rotate the pan 180 degrees. No need to turn the broccolini over. Remove from the oven and sprinkle with a pinch of additional salt and a squeeze of fresh lemon juice if desired. Enjoy immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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