Roasted Broccolini – Snapperwhipper

What is Broccolini? It’s a natural hybrid between broccoli and Chinese broccoli. It’s not as bitter as broccoli and when roasted, it delivers the perfect balance between the crispy florets and the tender stalks. In a head to head contest, I’d pick Broccolini any day! This quick and easy side dish is so veratile and would be great along side grilled chicken, steak, or fish. It’s almost too simple to write out a recipe, but here it goes!
Xx, Heather

-INGREDIENTS-

1 bunch broccolini

2 Tablespoons Extra Virgin Olive Oil

1 Lemon

Sea Salt Flakes ( Maldon Sea Salt Flakes are so good!!)

-Preparation-

1. Preheat oven to 425 degrees.

2. Trim rough ends of broccolini stems about 1/2 inch.

3. Toss in extra virgin olive oil.

4. Spread out on a sheet pan, give them enough space to not touch.

5. Roast for 12-15 minutes. Watch at the end and pull them out at your desired crispiness.

6. Sprinkle with sea salt flakes and zest lemon over top. Serve immediately. (On nights when you want a stronger lemon flavor, squeeze the juice of one lemon over the roasted broccolini.)