I’ve told you guys before that I’m a creature of habit. I find one thing that I obsess over, and then continue to make and eat it for DAYS! This Roasted Broccolini with Garlic and Parmesan is one of those obsessions.
Here’s the deal – imagine eating veggies, in this case Roasted Broccolini, that taste like candy!!! You’d basically be game for them at all times right? RIGHT! Especially now that fall is here and we’re cranking up our ovens. Never mind the fact that I have to crank up my AC in order to turn on my oven – I’ve just come to terms that that’s what “fall” looks like in LA this year.
But nevermind that fact – this Roasted Broccolini is going to be your new favorite side dish! It’ll for sure be making an appearance on this years Thanksgiving table and basically every other weeknight when these is broccolini in my fridge. I can’t be stopped! (also FYI – this is also delish if you have leftovers and throw it on top of some pasta, in a quinoa bowl, or just re-heat it in the oven for a few minutes and add it to some chicken bolognese!
Roasted Broccolini with Garlic and Parmesan
- 3-4 heads broccolini split into florets
- 2 tablespoons olive oil
- 1 head garlic
- Kosher salt and freshly cracked black pepper to taste
- 1 teaspoon red pepper flakes
- 1 lemon
- 2-3 tablespoons Parmesan or Asiago cheese grated
- Preheat oven to 425 degrees F. Line a baking sheet with Reynolds wrap. Spread the broccolini on the baking sheet and drizzle with olive oil.
- Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic exposed side up on the baking sheet and sprinkle everything with red pepper flakes.
- Transfer the baking sheet into the oven and roast for 20-25 minutes until the broccolini is just slightly crispy.
- Remove the baking sheet from oven and squeeze the fresh lemon juice on top of the broccolini. Adjust seasoning and add more salt, pepper and grated Asiago cheese and serve. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy clean up. Serve immediately.