Roasting Broccolini
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.
Print Recipe
Pin Recipe
Servings: 4 servings
Equipment
- 1 large rimmed baking sheet lined with parchment paper
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 bunch of broccolini about 8 stems
- 1 tablespoon good olive oil
- ¼ teaspoon fine sea salt
Dressing:
- 2 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Trim 1-inch off the long stems of broccolini, and cut any thick stalks in half, lengthwise. Place on baking tray and drizzle with 1 tablespoon of olive oil and sea salt.1 bunch of broccolini, 1 tablespoon good olive oil, ¼ teaspoon 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.2 tablespoons low-sodium tamari or soy sauce, 1 tablespoon extra virgin olive oil, 1 garlic clove, minced, 1 teaspoon minced fresh ginger
- Drizzle dressing on top of roasted broccolini. Serve and enjoy.
Save This Recipe! 💌
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.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
