This roasted broccolini with fresh herbs is a simple, fast side dish. It is perfectly tender with slightly crispy tips. If you enjoy broccoli, you must give broccolini a try. I find it to be sweeter and a bit simpler to cook. One bunch should serve 2 people, so feel free to adjust the ingredients to the number of people you plan to serve.
2 bunches broccolini (about 1 pound)
1 1/2 tablespoons olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
3 tablespoons chopped fresh fine herbs like dill, parsley, chives or a combination
Flaky sea salt for serving like Maldon sea salt
Heat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone baking mat.
Trim an inch or two from the bottom of the stems (these can be dried out and hard). If any stalks are unusually thick compared to the rest of the bunch, slice them in half, lengthwise.
Place broccolini onto the baking sheet and toss with the oil, salt and pepper. Spread the stems out so that they are not on top of each other. Roast for about 15 minutes or until the stems are tender and the tips of the florets are beginning to brown and crisp.
Serve with the herbs and a little flaky sea salt scattered on top.