“This may be my favorite roasted vegetable because I love nuts,” Ray says. “Roasting crisps the edges of the florets of broccoli or broccolini, giving them an especially nutty flavor.”
Rachael Ray’s Zesty Roasted Broccolini
1 large bunch broccoli, or 2 bunches broccolini, trimmed of tough ends
4 large cloves garlic, smashed
Olive oil, for drizzling
1 teaspoon crushed red pepper flakes (optional)
1 lemon, halved
1. Preheat the oven to 425°F.
2. Cut the broccoli lengthwise into spears (with the florets still on) and use a vegetable peeler to trim the leaves and woody portion of the stems.
3. Drizzle the broccoli spears and garlic with oil, just enough to coat lightly, and toss. Spread on a baking sheet. Sprinkle with red pepper flakes (if using) and season with salt and black pepper. Place the lemon halves cut side down on the baking sheet.
4. Roast until the florets are crispy, about 25 minutes. Douse the broccoli with the juice of the roasted lemon and serve.