This is a delicious asian inspired side dish that took me 10 minutes to make. Broccolini is not young broccoli, it is a cross between tender, leafy chinese broccoli and traditional american broccoli and has a sweet flavor that reminds me of asparagus a little bit. It is delicious and full of vitamin C, folate, iron, and calcium. Enjoy it with this simple flavorful mixture of garlic, fresh ginger, coconut aminos, sesame oil, salt, pepper, and a touch of honey. I use a Microplane grater to get create a paste quickly and to remove the tough fibers from the ginger. Here is the one I use.
2 big bunches of organic Broccolini
2 tablespoons of Avocado Oil, separated
1 inch piece of fresh organic ginger grated on a Microplane-yeilds about 1 teaspoon
2 large cloves of garlic grated on a Microplane (if the garlic has a green sprout in the middle, remove it, it tastes bitter)
1/4 teaspoon sesame oil
1 teaspoon Coconut Aminos
1 teaspoon raw local honey
1 teaspoon of sea salt, use 1/2 teaspoon for roasting and 1/2 teaspoon for the ginger mixture.
1/2 teaspoon of freshly ground black pepper.
Preheat oven to 475. Wash and dry the Broccolini, place on a sheet pan, drizzle with one tablespoon of Avocado Oil, one teaspoon of sea salt, and toss to coat. Place sheet pan in the oven for 5 minutes, tossing every few minutes so the edges get evenly browned. In a separated bowl mix the remaining one tablespoon of Avocado oil with the rest of the ingredients to max a thick paste/sauce. Pull the Broccolini out of the over and add the ginger/garlic mixture and toss with tongs to coat well. Return pan to the oven for another 5 minutes and toss every couple minutes to keep the sauce from burning. Remove from oven, season to taste with salt and pepper, and serve!