Monday, October 17, 2011

Ginger & Garlic Roasted Broccolini


It's going to seem like all I'm trying to do is bring up the fact that I celebrated my 30th birthday last week but I promise this is about broccolini and not me. But my birthday did make me think about my years and how I'd like to have a lot more of them. I like getting older. I've always felt happier and more settled as I "grow-up" but now that Dylan is here I don't want the years to pass so fast. I want to stay young, fun, energetic, and with him forever. So I decided to eat more broccolini.



Ginger & Garlic Roasted Broccolini
1 bunch broccolini, trimmed (if the stems look tough peel them)
1 1/2 tablespoons soy sauce
1 garlic clove, grated on microplane
15-20 grates of fresh ginger on a microplane
1/2 teaspoon hot sesame oil (or more if you like hot things)
1 tablespoon mild flavored oil (sunflower, canola etc.)

Pre-heat oven to 425. Toss everything together in a baking dish and roast for 25-30 minutes. It'll smell wonderful when it's ready.


4 comments:

  1. Oh Sarah this looks lovely! I never thought about adding soy sauce to my roasted veggies! You've opened up a whole new world!
    XO
    Sam

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  2. That is one beautiful salad! I also love that you added ginger to your broccolini

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  3. so much trouble. boil water, add a few drops of oil into the water, throw in the vegee. pull out out al dente, sprinkle w/soy or balsamic, ginger, and serve.

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  4. Thanks Sentimental & DreaminitVegan - I hop you try it out and enjoy!

    Anonymous - I much prefer crispy roasted broccolini to boiled so I love this method and don't find it any trouble to make. It sounds like you have a preferred method which sounds yummy too.

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