Crispy Oven Roasted Broccolini

3-4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"I love broccolini and when roasted it's lanky little florets brown beautifully which means the flavor is intensified. This recipe is so easy and only takes 15 minutes. Source: Love&OliveOil"

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (71.7 g)
  • Calories 215.8
  • Total Fat - 18.8 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 37.4 mg
  • Sodium - 442.3 mg
  • Total Carbohydrate - 0.5 g
  • Dietary Fiber - 0 g
  • Sugars - 0.1 g
  • Protein - 11 g
  • Calcium - 5.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425-degrees-F.

Step 2

Line a sheet pan with aluminum foil, brush with olive oil or spray with cooking spray (this "oil" used to grease the pan is not noted in the ingredients).

Step 3

Trim off any rough ends of broccolini (I sometimes peel off rough skin with vegetable peeler). Leave any leaves still attached.

Step 4

On the baking sheet or in a large bowl, toss broccolini with olive oil and soy sauce. Spread onto baking sheet in a single layer (overcrowded or overlapping vegetables won’t get as crispy).

Step 5

Bake for about 15 minutes or until broccolini is tender and the tips are golden brown and crisp.

Step 6

Remove from oven; serve while still warm and crispy, sprinkled with flake sea salt to taste.

Step 7

*NOTE: When roasting this broccolini, a little burnt isn’t necessarily a bad thing. In fact, slightly burnt is the best way: the delicate tips and thin leaves cook to a delightful crunch. The entire stalk won’t be crunchy, just the tips of the florets and the leaves, which makes for a lovely textural contrast.*

Tips & Variations


No special items needed.

Related