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Brian Sunter

Roast Broccolini

Oven-roasted broccolini with garlic — an easy, nutritious 25-minute side dish.

15 minutes cook 10 minutes prep 25 minutes total 4 servings
vegetable broccolini side-dish roasted
Scale
Units

Ingredients

  • 2 bunches broccolini
  • 2.50 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 0.50 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • oven
  • sheet pan

Instructions

1

Preheat the oven to 425 °F (220°C).

2

Trim the woody ends from 2 bunches broccolini (baby broccoli, just shy of 1 pound) and arrange on a sheet pan .

3

Drizzle with 2.50 tbsp extra virgin olive oil (do not skimp or it may burn) and scatter over smashed and peeled 3 cloves garlic . Season with 0.50 tsp kosher salt and 0.25 tsp black pepper , then toss to coat evenly.

4

Roast for 15 minutes , until the stems are tender-crisp and the tips are deeply browned.

5

Serve hot with an extra pinch of salt.

View Cooklang Source
recipe.cook 
---
title: Roast Broccolini
description: "Oven-roasted broccolini with garlic — an easy, nutritious 25-minute side dish."
servings: 4
total time: 25 minutes
prep time: 10 minutes
cook time: 15 minutes
tags: [vegetable, broccolini, side-dish, roasted]
cuisine: american
difficulty: easy
---

Preheat the #oven{} to 425°F (220°C).

Trim the woody ends from @broccolini{2%bunches} (baby broccoli, just shy of 1 pound) and arrange on a #sheet pan{}.

Drizzle with @extra virgin olive oil{2.5%tbsp} (do not skimp or it may burn) and scatter over smashed and peeled @garlic{3%cloves}. Season with @kosher salt{0.5%tsp} and @black pepper{0.25%tsp}, then toss to coat evenly.

Roast for ~{15%minutes}, until the stems are tender-crisp and the tips are deeply browned.

Serve hot with an extra pinch of salt.