Don't deny yourself this light and satisfying side dish from Gaby Dalkin of What's Gaby Cooking.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the broccolini on the baking sheet and drizzle with olive oil. Season with salt and pepper to taste.

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  • 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.

  • Roast for 20-25 minutes until the broccolini is just slightly crispy.

  • Remove the baking sheet from oven and squeeze juice from the the fresh lemon on top of the broccolini. Adjust seasoning and add grated Parmesan cheese. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy cleanup. Serve immediately.

REYNOLDS KITCHENS TIP:

Roasting veggies? Line your pan with Reynolds Wrap(R) Aluminum Foil to eliminate stuck-on food and messy cleanup!

Nutrition Facts

97.7 calories; protein 4.2g 8% DV; carbohydrates 10.8g 4% DV; fat 5.2g 8% DV; cholesterol 1.5mg 1% DV; sodium 116.9mg 5% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2016
We've made this quite a few times over the past couple months. Excellent recipe The only change we made was eliminating the red pepper flakes. On occasion I forgot the lemon but it is really good either way. My wife and I particularly like to scoop the garlic out and eat that. Read More
(2)

Most helpful critical review

Rating: 2 stars
11/30/2016
I cooked for only 14 minutes and it was burnt to a crisp. I will try it again at a lower temp or less time. Read More
(2)
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/13/2016
We've made this quite a few times over the past couple months. Excellent recipe The only change we made was eliminating the red pepper flakes. On occasion I forgot the lemon but it is really good either way. My wife and I particularly like to scoop the garlic out and eat that. Read More
(2)
Rating: 2 stars
11/30/2016
I cooked for only 14 minutes and it was burnt to a crisp. I will try it again at a lower temp or less time. Read More
(2)
Rating: 3 stars
06/01/2016
I baked at 400 degrees for only 15 minutes and every stem was completely fried to a crisp. I'll give this recipe another go at a MUCH lower temperature and I'll watch it like a hawk. Read More
(1)
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Rating: 5 stars
01/18/2019
I'm giving this 5 stars because I loved the flavor and I don't even like vegetables. However WARNING: 475 degree oven is way too high and 20-25 minutes too long for that high a temperature. When I went to flip the broccolini after 10 minutes it was already on the verge of burning. Next time I will try 425 degree oven for 15-20 minutes and continue to adjust until I can find the right temperature and time. I think it is worth the effort. KEEP AN EYE ON IT! Read More
Rating: 5 stars
05/02/2016
Great recipe & easy to make. No changes necessary. We have this about once a week now! Thank you.?? Read More
Rating: 5 stars
05/04/2016
Very nice! I chopped garlic and sprinkled it on top with pepper flakes. Then I wrapped everything in foil and put it on BBQ for about 20 mins. Great tasting. Read More
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