This Red Wine Vinegar Roasted Broccolini is my favorite way to eat the vegetable. It is a simple side that compliments a variety of dishes. The best part? This side is SUPER EASY, and you can customize it to fit your tastes.
Like it less bitter? Lower the oven temperature and roast it for longer. The less blackened the heads, the less bitter it will be. Once the stalks are fork-tender, it is ready!
Think the red wine vinegar might not be you’r thing? Any type of vinegar will work. You can easily add more or less vinegar flavor by upping (or reducing) the number of times you add the vinegar while it is cooking.
With something so deliciously simple, make sure you taste it and give it enough salt! Depending on how much you usually salt your food, you might need a bit more than you think. You will know you’ve hit the sweet spot when all the flavors sing in some kind of harmony!
How to make Red Wine Vinegar Roasted Broccolini:
Servings: 1 or 2 depending on how much you want to eat (:
Time: roughly 20 min from start to finish
- ½ pound broccolini; ends chopped off
- Red Wine Vinegar (roughly 2 tbsp; separated)
- Cooking oil (I use avocado)
- Preheat oven to 375 degrees
- Add 2 tsp. Of cooking oil and massage onto broccolini to coat
- Toss with salt
- Place on sheet pan and drizzle on roughly 1 tbsp of red wine vinegar, focusing the most on the florets because they will hold the most flavor
- Cook in oven for 10 min
- Flip, and drizzle on roughly 1 tbsp of red wine vinegar, focusing the most on the florets
- Cook in oven for 5-10 minutes, until browned to your liking