Recipe: Roasted Broccolini

I pull the broccolini out of the oven just when it starts to crisp up. Roasting is, by far, the best way to cook any vegetable, thanks to the crispy factor.

Serves 6
    • 2 pounds broccolini, stems trimmed, washed
    • 4 cloves garlic, minced
    • Salt and pepper
    • 3 tablespoons balsamic vinegar
    • Half of a lemon

Preheat the oven to 450 F. Toss first four ingredients together, and spread evenly on a baking sheet. Roast until beginning to brown and crispy, about 25 minutes.

Squeeze lemon on right before serving and sprinkle with a little extra salt, preferably fleur de sel.

Presented by

Sophie Brickman is a writer living and cooking in New York City. More

Sophie Brickman is a writer living and cooking in New York City. She is a graduate of Harvard College and the French Culinary Institute.

Why Principals Matter

Nadia Lopez didn't think anybody cared about her middle school. Then Humans of New York told her story to the Internet—and everything changed.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

A History of Contraception

In the 16th century, men used linen condoms laced shut with ribbons.

Video

'A Music That Has No End'

In Spain, a flamenco guitarist hustles to make a modest living.

Video

What Fifty Shades Left Out

A straightforward guide to BDSM

More in Health

Just In