Roasted Broccolini
Rach's roasted broccolini is tricked out with the bold flavors of shallots, garlic, and pickled Italian cherry peppers.
Rach likes to serve this for her Friendsgiving feast alongside her Pilgrim-Style Rolled Turkey Meatloaf and her French Onion Dip Mashed Potatoes. "When you remove the meatloaf, let it rest and raise the heat [for the Roasted Broccolini]," Rach says.
- 2 bunches broccolini, trimmed
- 2 shallots, thinly sliced lengthwise
- 6 cloves garlic, crushed or sliced
- ½ cup sliced or chopped pickled red Italian cherry peppers
- Extra-virgin olive oil (EVOO) non-aerosol cooking spray
- Salt and pepper
Preheat oven to 450˚F.
Combine all ingredients on a parchment- or foil-lined baking sheet and roast to tender-crisp and brown at edges, about 25 minutes.