broccoliniMy whole family loves broccoli.

As soon as she gets home from school, my daughter eats dinner. If I didn’t have a warm meal ready for her, she’d woof down an entire bag of potato chips without even thinking twice. No wonder, she’s starving after a long day away from home. A van picks her up for school at 6:45 am then brings her back at 4:30pm, and she barely eats all day.

I plan my day around being there for her when she gets home. Most of all, it makes me feel good knowing she’s having a healthy, well rounded meal that balances her blood sugar and keeps her happy.

The other day I made broccoli for her along with some roasted salmon and a baked potato.

Jealous, my husband begged, “I wish I had some broccoli! Can you make some for me?” On weeknights, she eats dinner alone, much earlier than we do. Even though he has a home office, his work day is not over until 6:30 or 7pm.

Broccolini costs more than regular broccoli but is a nice treat once in a while. To me it’s tastes slighter sweeter and the stems are more tender and palatable than regular broccoli. Usually, broccoli stems lack flavor and are tough. Though I use them to make cole slaw or soups, I don’t enjoy eating them plain, along with the florets, like I do broccolini stems.

Often thought of as baby broccoli because of it’s name, broccolini is actually a cross between broccoli and chinese kale. It boasts the same powerful nutrients as regular broccoli, like vitamin C, fiber, and a unique combination of vitamins K and A that helps keep vitamin D metabolism in balance.

Roasting broccolini gives it’s baby sized florets a nice crispy finish. But it’s just as good steamed or sautéed. This recipe is easy to make and looks super impressive when it’s done!

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Roasted Broccolini

2 bunches broccolini, about 1 1/2 – 2 pounds
2 tablespoons olive or grapeseed oil
1 teaspoon coarse sea salt
fresh ground pepper

Preheat oven to 400 degrees. Cut off 1/4 inch, the rough ends, of broccolini stems. Wash and dry broccolini. Place on a baking sheet lined with parchment paper. Drizzle with oil then toss using tongs, or your hands, to evenly distribute the oil. Sprinkle with salt and pepper.

Roast in preheated oven for 10 -15 minutes or until broccolini florets are crispy and stems are tender to your liking. I like mine crispy and slightly crunchy, not too tender. Garnish with fresh sliced lemon wedges. YUM!

Serves 2-4