Yields: about 3 cups Prep Time: 10 minutes Total Time: 30 minutes
A quick side dish or nutritious snack, this baby broccoli is crispy and just enough of a robust flavor that is enhanced by a touch of salt and olive oil. Kids and adults can take in the benefits of calcium, chromium, folate, vitamin C and numerous other nutrients such as antioxidants and vitamin K.
2 pounds broccoli Raab or broccolini
1 tablespoons olive oil
3/4 teaspoon salt
1 clove garlic, finely chopped
1. Preheat the oven to 375 degrees.
2. Break apart or cut the baby broccoli into bite site pieces.
3. Spread out on a parchment paper lined or silicone mat lined baking pan.
4. Toss with garlic, olive oil and salt.
5. Bake at 375 degrees for about 15 – 20 minutes.
*NOTE: Longer time results in crispier broccoli, and actually easier for kids to eat. Softer baby broccoli can be just as tasty, yet is harder for smaller teeth to break apart.
There is something about salt, garlic, olive oil and roasted vegetables. I’m not kidding. It’s like a magical combination that makes vegetables taste so very delectable and irresistible.
My kids absolutely love these. The flower tops tend to get crispier than the stalk, simply because of their texture. It is almost like eating a little chip. The stalk is delicious as well, just not as crispy. It can get stringy, which is fine for adults, but may need to be cut up for tiny teeth.
I started buying two packs of the broccolini as these are gobbled up so fast. Broccolini is very similar to broccoli, but has larger florets and longer and thinner stalks. It is loaded with nutrients such as vitamins A and C, as well as calcium.
A great side dish to a lighter dinner, this roasted broccolini also stands up with a heartier meal as well. I think this works so well as a roasted vegetable because of the texture of the stalk and florets as a whole. Plus, garlic just makes everything better!
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