Garlic Roasted Broccolini
Broccolini is by far one of the best superfoods in terms of both nutritional value and flavor. It is a natural hybrid between broccoli and Chinese kale. Creating a semi-sweet nutrient packed green, with just the right texture. According to the website called, Eat This Much, seven pieces (approx. a bunch) holds 117mg of vitamin C. That is 195% of your daily value! There are plenty of ways you can eat your veggies, but for me, I like to roast them. So I hope you all enjoy this nutrient packed/delicious recipe for Garlic Roasted Broccolini.
What You Need
A bunch of broccolini - serves approximately two people, used as a side
2 Cloves of garlic
Olive Oil - I use California Select Extra Virgin Olive Oil made by Cobram Estate simply because the flavor is perfect, and I know exactly where it was sourced. It’s important to know where your food comes from! Most imported “pure” olive oil is not pure, but it is cut with cheaper oils to make it more affordable. When olive oil is made in California, there are regulations to prevent this from happening.
Salt + Pepper
How To Make It
Preheat the oven to 350F
In the meanwhile, wash each piece of broccolini, then pat dry with a paper towel.
Cut the ends off - I’m talking the very end, we don’t want to waste any. I only cut the ends because they tend to be drier than the rest of the vegetable.
Cut the 2 cloves of garlic length-wise
Place you’re broccolini either in a glass baking pan, or a baking sheet (either works!).
Drizzle desired amount of olive oil onto the broccolini - I didn’t list a specific amount because my olive oil has a nozzle, therefore I did not measure it out.
Add desired amount of both salt and pepper, and place the long cuts of garlic around the pan - I prefer to cook with garlic this way so that I still get the flavor in my food, but I don’t have to eat garlic bits.
Place the broccolini in the oven until wilted - about 15 to 20 minutes
Serve em’ while they’re hot! And of course, enjoy.