Active Time: 10 MinsTotal Time35 Mins
Yield: Serves 8 (serving size: 3/4 cup)
Mild Broccolini is a crowd-pleasing vegetable; its longer stems give it a more elegant feel than regular broccoli. If you’re serving a more adventurous bunch, try swapping in broccoli rabe, broccoli’s pleasantly bitter, leafy cousin. Red pepper brings a touch of heat, and lemon zest adds a bright flavor boost. To prep, just trim the bottom inch or so from the stalks. Serve it with our Beef Tenderloin With Madeira-Dijon Sauce, pictured above.
Ingredients
- 2 pounds Broccolini, stems trimmed
- 3 tablespoons olive oil
- 2 teaspoons lemon zest
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
Nutritional Information
- Calories 70
- Fat 6g
- Satfat 1g
- Unsatfat 4g
- Protein 4g
- Carbohydrate 3g
- Fiber 3g
- Sugars 0g
- Sodium 218mg
- Calcium 12% DV
- Potassium 4% DV
- Calories 70
- Fat 6g
- Satfat 1g
- Unsatfat 4g
- Protein 4g
- Carbohydrate 3g
- Fiber 3g
- Sugars 0g
- Sodium 218mg
- Calcium 12% DV
- Potassium 4% DV
How to Make It
Preheat oven to 450°F. Toss together Broccolini and olive oil on a rimmed baking sheet. Sprinkle with zest, salt, and red pepper; toss well. Roast at 450°F on top oven rack until slightly crispy and stalks are tender, about 15 minutes. Remove from oven.
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