Sweet and spicy roasted broccolini

Something that really saddens me is the lack of vegetable variety in our diets in America.  Meat. Potatoes. Corn. Green beans. Carrots. Broccoli if we’re feeling exotic.  What baffles me even more is why, when we do eat vegetables, they’re prepared the same way every time: steamed from fresh, boiled, or warmed up from a can with a little salt and pepper thrown on top.  The saddest part of all is that a lot of people think they don’t like vegetables. Branch out.  Pick up something unfamiliar and figure out what to do with it.  It’s just food; it won’t hurt you.  You might even find something new to love.

Sweet and spicy roasted broccolini
Serves 2
12 broccolini spears (you can use regular broccoli sliced into long spears)
2 Tbsp olive oil
2 tsp honey
½ tsp cayenne pepper
1 large clove garlic, minced
3 Tbsp slivered almonds
  1. Preheat the oven to 400 degrees.
  2. Mix together the olive oil, honey, pepper, and minced garlic to make your dressing.
  3. Toss the broccolini in the dressing to coat the spears well, and spread them out on a baking sheet.  Roast in the oven for 15-20 minutes or until cooked but still crisp.
  4. About 8 minutes in, put your slivered almonds into the oven on a separate pan to toast.  This only takes a few minutes, and they’ll burn, so watch them closely!
Serve your delicious, non-steamed, non-salted, non-boring broccolini topped with the slivered almonds and enjoy.  

1 Comment

  1. Taylor
    November 19, 2013 / 1:00 am