Roasted Broccolini for One
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Broccolini roasted on one tray with red onion and Kalamata olives until the tips are crisp.
Ingredients
- 1 bunch broccolini (about 5½ ounces)
- ½ small red onion thinly sliced (about 1 ounce)
- 8 pitted Kalamata olives halved
- 1 tablespoon olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Equipment
- baking sheet
- cutting board
- chef’s knife
Directions
- Heat the oven to 425°F.
- Rinse and dry the broccolini. Trim off the woody inch or two at the bottom of the stems.
- Spread the broccolini, onion, and olives in a single layer on a rimmed baking sheet. Drizzle with the oil, sprinkle with the salt and pepper, and toss lightly to coat.
- Roast for 15 to 20 minutes, until the tips are lightly crisp and the stalks are tender. Serve hot.
Nutrition
Serving: 211g | Calories: 205kcal | Carbohydrates: 11g | Protein: 4.9g | Fat: 18g | Saturated Fat: 2.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 571mg | Potassium: 515mg | Fiber: 4.3g | Sugar: 2.8g | Vitamin A: 4608IU | Vitamin C: 141mg | Calcium: 105mg | Iron: 3.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving). Brands and portions vary, so use it only as an approximation.