Have you ever tried broccolini?

 Broccolinni

The first time I heard the name, I decided I would like it. Isn’t the name just fun to say “brocc-o-lini”! ;D It is also a fun twist instead of the boring stubby broccoli. Don’t get me wrong, I like broccoli, but something new is always worth a try. What makes it better is the thin slivers of roasted garlic. If you want to get fancy, squeeze some fresh lemon juice on top before you serve.

I find that if you roast them at too high of a temperate the tips immediately char. It is hard to roast broccolini and not brown the tips because they are so thin, but that way it adds to the flavor.

They are light, lightly crisp, and roasty! yum

Since I have been busy lately with NAET treatments (update on that soon) I thought I would post a simple recipe. Here is it! Even though I cannot eat broccolini due to my endless sensitivities, I remember the first time I had it. It was good. I also made this “side” for my family’s dinner.

INGREDIENTS:

sprinkle of sea salt

2-3 Tbsp grassfed butter/ghee or coconut oil

1 lb of broccolini

few garlic cloves or  1 tsp garlic powder

DIRECTIONS:

1. Wash the broccolini and slice the thick stalks in 1/2. lay on a cookie sheet.

2. Cut the butter in cubes and slice the garlic thinly.

3. Sprinkle the chunks of butter, salt, and garlic slivers over the broccolini.

4. Bake in the 375 degree oven for 15-20 minutes or until the tips are brown.

5. Serve hot and squeeze fresh lemon juice over the top (optional).

~Stay Gutsy, Caroline