Oven roasted broccolini offers a quick and delicious easy side dish that's bound to elevate your meals. With smaller florets and long, thin stalks, this tender and flavorful vegetable is a versatile addition to your dinner table.
1 large rimmed baking sheet lined with parchment paper
Ingredients
2-3bunches broccolini
1tablespoongood olive oil
¼teaspoonfine sea salt
Dressing:
2tablespoonslow-sodium tamari or soy sauce, gluten-free
1tablespoonextra virgin olive oil
1garlic clove, minced
1teaspoonminced fresh ginger
Instructions
Preheat oven to 425°F.Linea large rimmed baking sheet with parchment paper.
Trim 1-inch off the long stems, and cut any thick stalks in half, lengthwise. Place on baking tray and drizzle with 1 tablespoon of olive oil with ¼ teaspoon of fine sea salt.
Toss to coat and spread in a single layer so that they don't steam rather than roast.
Roast uncovered for 10-12 minutes, until the broccolini is tender with crispy edges.
Meanwhile, make the dressing by whisking together the tamari, extra virgin olive oil, garlic and ginger.
Drizzle dressing on top of roasted broccolini. Serve and enjoy.
Notes
Fresh (uncooked) broccolini can be stored in an airtight container (unwashed) for a week to ten days. Once it's been roasted it will last in the fridge for up to 4 days, though it may lose some of its crispness.