I love the flavor of roasted broccoli, especially the stems. I found some gorgeous Broccolini at the farmers market on Saturday and this is how I decided to pay tribute to it. I kept is simple, chopped, tossed with a little olive oil and sprinkled with espelette pepper and salt.
3 bunches of Broccolini, chopped in 1/4 inch pieces
2 tsp olive oil
Preheat oven to 425.
On a large baking sheet toss broccoli with olive oil. Sprinkle salt and Espelette pepper over the top. Roast 40 minutes until parts start to get crispy.
2 WW PP