You can use this recipe for really any vegetable. It’s a simple way to put a delicious dinner on the table. I love roasting veggies when I have a chicken in the oven. I just throw them in during the last 15-20 minutes the chicken is cooking and they are ready to go in time for dinner.
- 1-2 bunches broccolini
- olive oil
- salt & pepper
- Trim the stems of the broccolini about 1/2 inch.
- Lightly drizzle with olive oil, sprinkle with salt and pepper. Toss to evenly coat and spread them out evenly.
- Roast 15-20 minutes until tender when poked with a fork. It depends on the thickness of the stock.