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Roasted Broccolini with Balsamic Vinegar Print Email

2 bunches (about 8 ounces each) broccolini
1 tablespoon olive oil
kosher salt to taste
1 tablespoon balsamic vinegar

Preheat the oven to 450F.

Trim the stem ends of the broccolini and spread the spears on a baking sheet. Brush them with olive oil (especially the flowering part) and sprinkle with salt.

Roast the broccolini on the top rack of the oven until the stems become tender when pierced with a knife, about 10 minutes.

Toss the broccolini with the balsamic vinegar and serve.

Serves 4-6
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