Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo, Vegan
Yesterday was the first time I have ever eaten broccolini in my twenty (plus a few) years of existence. I wish I had discovered it sooner because it’s delicious!
Broccolini, or baby broccoli, is a hybrid vegetable similar to regular broccoli, but different in a few ways. In particular, it has smaller florets, a longer, thinner stalk, and a slightly different (and in my opinion, better) taste. It’s slightly sweet and reminiscent of asparagus.
Broccolini can be served in a variety of ways including raw, boiled or steamed. I chose to roast it, which brought out more of its flavor and added a bit of crispness.
Here’s a basic recipe for Roasted Broccolini for you to enjoy.
How to Make Oven-Roasted Broccolini (Baby Broccoli)
1 lb broccolini
black pepper, ground
Preheat oven to 400 degrees F.
Wash the broccolini and trim the ends of the stems off. Dry the broccolini and toss them in avocado oil.
Sprinkle with spices and salt. Bake for 12- 14 minutes until florets reach desired crispness.
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