Broccolini is a little like a cross between broccoli and asperagus — it’s got long, thin, edible stems like asperagus and a blooming head like broccoli. While it is most closely related to broccoli, the texture and flavor contain all of the best qualities of the two. It’s sweet, has a good crunch, and pairs well with a variety of proteins.

Broccolini is a versitile vegetable that can be prepared in many different ways. It’s great steamed with a little butter, or thrown into a stir fry with rice and other vegetables. For this recipe, the broccolini is roasted, giving the heads a nice crisp texture while softening the stems just a little. Garlic, olive oil, salt and pepper add a touch of extra flavor.

This recipe is quick and simple — perfect for a busy night without a lot of time to cook.

First, set your oven to 400 degrees. Next, take a 9×13 casserole dish and add your broccolini and spread it out evenly. It’s fine to make the stalks overlap.

Next, top your broccolini with the garlic slices, then drizzle everything with your olive oil. Sprinkle with salt and pepper.

Roast for 25 minutes, or until the heads of the broccolini are browned. Pair with your favorite protein, and enjoy!

Garlic and olive oil broccolini

2 handfuls of broccolini
1 tablespoon of olive oil
2 garlic cloves, thinnly sliced
Salt and pepper to taste