Recipe: Roasted Broccolini

By Sophie Brickman

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.

This article available online at:

http://www.theatlantic.com/health/archive/2010/01/recipe-roasted-broccolini/32965/