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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 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.
Calories: 46kcal | Carbohydrates: 8g | Protein: 4g | Sodium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2000IU | Vitamin C: 104mg | Calcium: 80mg | Iron: 1mg