Oven Roasted Broccolini Recipe
Add this Easy Roasted Broccolini Recipe to your weekly meal plan! This stupid easy side dish consists of 2 minutes hands-on prep time and 5 simple ingredients. It's low carb, GAPS, Primal, and overall a healthy side dish with very little effort.
Servings 4 servings
Ingredients
- 1 pound broccolini
- 4 tablespoons avocado oil
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 400°F. Spread the cleaned and trimmed 1 pound broccolini evenly on a rimmed baking sheet, then toss with 4 tablespoons avocado oil, 1 tablespoon garlic powder, 1 teaspoon sea salt, and ¼ teaspoon red pepper flakes.
- Roast the broccoli in the oven for about 10 minutes, or until the tops are golden. Remove from the oven and let it rest for 5 minutes.
Notes
Storage: Place any leftover roasted broccolini in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a preheated oven at 350°F for about 5-7 minutes or until heated through. To freeze, spread the cooled broccolini on a baking sheet to freeze individually, then transfer to a freezer bag. Thaw in the fridge overnight and reheat.
Helpful Tips:
- Make sure to dry the broccolini thoroughly before roasting to ensure it crisps up nicely in the oven. After washing it, I like to dry it thoroughly using a salad spinner or laying it on a kitchen towel.
- For an extra crispy texture, try broiling the broccolini towards the end of the roasting time. And make sure you are not overcrowding it on the baking sheet. Spread it out evenly and avoid stacking.
- Broccolini cooks quickly, so be sure to check it around the 10-minute mark to avoid overcooking.
Nutrition
Calories: 177kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 618mg | Potassium: 26mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2038IU | Vitamin C: 104mg | Calcium: 82mg | Iron: 1mg