Recipe courtesy of Ina Garten
From:
Cooking for Jeffrey
Recipe courtesy of Ina Garten
From:
Cooking for Jeffrey
Roasted Broccolini
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 142
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 719 mg
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 142
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 8 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 719 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
