Quick + simple roasted broccolini is easy to prep, requires very little cook time, and is perfect with just a tough of kosher salt. A year round staple!
Servings: 4 servings
- 2 bunches broccolini ends trimmed
- 3 Tbsp extra virgin olive oil
- 1 tsp kosher salt
Preheat oven to 425 F.
Place broccolini on a rimmed baking sheet, making sure not to crowd the pan. If you can't see the bottom of the pan, divide the broccolini between two baking sheets.
Drizzle with olive oil and kosher salt. Roast for 12-15 minutes, or until crispy and browned along the bottom and the edges, and tender in the center. Serve immediately.
Broccolini will cook more evenly if all stalks are approximately the same thickness. Slice pieces in half lengthwise, as needed, if there are thicker pieces.
While broccolini can be made ahead, it's best when served fresh out of the oven. Reheating will lose some of the crispness.
Serving: 1cup | Calories: 105kcal | Carbohydrates: 2.9g | Protein: 1.2g | Fat: 10.5g | Saturated Fat: 1.5g | Sodium: 596mg | Fiber: 1.1g | Sugar: 0.8g