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.
• 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.