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Roasted Broccolini with Garlic & Red Wine Vinegar

This recipe brings out the flavors of the broccolini while the acidity of the red wine vinegar works to offset its bitterness.
Course Side Dish, Vegetable
Cuisine American
Keyword broccolini, gluten free, red pepper, red wine vinegar, vegetable, vegetarian, vinegar
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 77kcal

Ingredients

  • ½ pound broccolini, ends trimmed
  • sea salt, as needed
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon red wine vinegar

Instructions

  • In a large pot over medium heat, bring 3 quarts of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side.
  • Add the broccolini and cook until bright green and tender, about 2 to 3 minutes (depending on the size of the broccolini). Quickly drain the water and place the broccolini in the ice bath to stop the cooking process. When the broccolini is cool remove them from the ice bath and place on a paper towel- lined plate.
  • Preheat the broiler to high with a rack set in the top third of the oven. In a medium bowl toss the broccolini in olive oil and garlic to coat then arrange in a single even layer on a baking sheet.
  • Sprinkle with red pepper flakes and sea salt. Broil until the tips of the broccolini start to char but are not burnt, about 5 to 6 minutes. Remove from the broiler and place back in the bowl.
  • Add the red wine vinegar and toss to evenly coat.

Video

Nutrition

Calories: 77kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 20mg | Potassium: 119mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1505IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 1mg