This Broccolini recipe is *everything*

Guys, I’ve gotten really funny lately, can’t you tell from the title of this post? The broccolini has everything seasoning sprinkled on it. K, that’s enough humor for now, I’m spent. Read on to get this asian inspired broccolini recipe with a twist…(broccolini: a word I initially spell wrong EVERY single time I write it…two c’s not two l’s, I repeat: two c’s not two l’s, and I actually consider myself to be quite the spelling champ, oh well…)

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(broccolini starring in: a bowl, feat. radishes, cucumbers & avocado)

Alright, here’s how you do it:

In a little bowl mix together the following ingredients:

**(or just throw directly onto the broccolini all willy nilly if you’re wild like that)

  • 1 tbsp avocado oil (or whatever high-heat safe cooking oil you prefer)
  • 2 tsp tamari (sub with coconut amino if you’re allergic to soy)
  • 2 tsp rice wine vinegar
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Preheat oven to 400 degrees F. On a parchment lined baking sheet (or not, I just prefer to use it in an effort to reduce clean-up), toss your broc (I refuse to type it and get it wrong again) with the mixture of ingredients above. Place into the oven and roast for 10 minutes, that’s all it takes. I like my broc to still be green and have a bit of a bite to it, if you don’t like this, then I’d leave it in for 15 minutes. Then, if you’d like, after removing from the oven, sprinkle with everything bagel seasoning…because why wouldn’t you?

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(Vegetable shapes are the freaking cutest)

 

 

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