Preheat oven to 400°F.
Put broccolini on a sheet tray with lightly smashed garlic. Drizzle with olive oil and sprinkle salt and pepper over top.
Roast in the oven for 25 minutes or until the broccoli is just crispy and the garlic is roasted and a light golden color.
- Tenderstem broccoli is also known as baby broccoli or broccolini.
- Serve alongside chicken cutlets, pan-fried fish, or grilled steak.
- Roasted broccoli will store in the fridge safely for 3-5 days.
- This will last in the freezer for 2 to 3 months because of the garlic. If only freezing the broccolini, it can last up to 8 months.
- To reheat, place on a sheet tray in the oven at 450°F for about 5 minutes.
- You can store the cooked garlic in or out of its skin. Neither choice will impact its taste or food safety.
- If you find your broccolini is more bitter than you would like, try removing some of the outer leaves along the stem.
- Add different vegetables to the tray for variety. Try carrots, celery, bell peppers, zucchini, summer squash, or jalapeños.
Calories: 133kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 583mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg