Crispy Oven Roasted Broccolini

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.

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.