Roasted Broccolini

While it might look like it, Broccolini is not baby broccoli. This lanky vegetable is a hybrid; first created in 1993, it’s a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible.

Broccolini is an amazing green vegetable packed with nutrition. It is crunchy and flavorful and the entire broccolini can be eaten – stems and all. You can enjoy it raw but it is sweeter when cooked. It can be sautéed, steamed, roasted or grilled.

Broccolini is great for your skin. Broccolini is rich in beta-carotene, which the body converts into vitamin A. Many skin products contain vitamin A because of its ability to promote healthy skin. Broccolini also contains the anti-cancer phytochemical sulforaphane, which has antioxidant effects that protect skin cells.

You can boost your immunity with broccolini. As well as vitamin A, broccolini contains vitamin C. These two vitamins have anti-ageing effects that ward off inflammation. Broccolini also has a decent potassium intake, which is important for heart health.

You can improve your gut health as broccolini has a high fibre content, which acts as a prebiotic for the gut by feeding the good bacteria in the digestive system.

Broccolini (as well as the rest of the brassica vegetable family) is rich in the enzyme indole 3 carbinol, which aids liver detoxification and helps maintain hormone imbalance.

Information from https://www.mindfood.com/article/4-health-benefits-of-broccolini/

Roasted Broccolini

1 bunch broccolini

• 1 garlic scape

• Olive oil, salt, pepper to taste

Wash and place in a thin layer on a baking sheet

Drizzle with olive oil and sprinkle with salt, pepper, and fresh garlic scapes

Roast in oven at 425 degrees for about 15-20 minutes until fork-tender