Don’t deny yourself this light and satisfying side dish from Gaby Dalkin of What’s Gaby Cooking.
What You Need
Original recipe yields 1 serving
3 heads broccolini, split into florets
2 tablespoons olive oil
1 head garlic
Kosher salt and freshly cracked black pepper to taste
1 teaspoon red pepper flakes
1 lemon, halved
2-3 tablespoons Asiago cheese, grated
Reynolds Wrap® Aluminum Foil
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Let's Make It
Preheat oven to 475 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the broccolini on the baking sheet and drizzle with olive oil.
Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic-exposed side up on the baking sheet and sprinkle everything with red pepper flakes.
Roast for 20-25 minutes until the broccolini is just slightly crispy.
Remove the baking sheet from oven and squeeze juice from the the fresh lemon on top of the broccolini. Adjust seasoning and add more grated Asiago cheese. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy cleanup. Serve immediately."
Reynolds Kitchen Tips
Roasting veggies? Line your pan with Reynolds Wrap® Aluminum Foil to eliminate stuck-on food and messy cleanup!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.