Roasted Broccolini with Chili and Garlic
Slender broccolini roasts in a hot oven until the stems are tender and the tips turn crisp and toasty, then gets tossed with garlicky chili oil and a squeeze of lime. A bright, quick side that goes with almost anything.
25 mins
4 servings
Ingredients
- 2 bunches of Broccolini
- 3 cloves of Garlic, thinly sliced
- 1 Lime, cut into wedges
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Red Pepper Flakes
- 3 tablespoons Olive Oil, divided
- 1 teaspoon Sesame Oil
Directions
- Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
- Spread the broccolini on the sheet, drizzle with 2 Tbsp of the olive oil, sprinkle with the salt and pepper, and toss to coat. Arrange in a single layer.
- Roast for 12 to 15 minutes, until the stems are fork-tender and the florets are browned at the edges.
- While it roasts, warm the remaining 1 Tbsp olive oil with the garlic in a small saucepan over medium-low heat for 2 to 3 minutes, until the garlic is pale golden. Remove from the heat and stir in the red pepper flakes and sesame oil.
- Move the broccolini to a platter, spoon the chili-garlic oil over the top, and serve with lime wedges for squeezing.
