Broccolini is like the long and tall cousin of average broccoli, but when roasted or cooked just right, it gets a better-caramelized flavor and slight char that tastes incredible.
Preheat an oven to 425 degrees F and line a baking sheet with parchment paper.
Wash and trim ends off of broccolini. Pat dry with paper towel.
Toss in a bowl with soy sauce and olive oil.
Place coated broccolini on prepared baking sheet. Top with flakey or coarse salt (to taste).
Bake for 15 minutes. Serve and enjoy.
Notes
Not all broccolini stalks are created equal. Some are very wide like your average broccoli floret, but others can be thinner. Cutting down the length of the broccolini could be a good way to get the pieces more uniform in size.The added salt is a nice touch to the broccolini as it really helps to bring out a little more flavor and add a salty flavor that works great with the roasted broccolini. That said, if you prefer a less salty veggie, you can omit it entirely and never miss it.
How to cut broccolini
Similar to asparagus, cutting off the ends of the stalk is a great way to remove the dry ends. For larger floret heads cutting down the stem can make them smaller, give you more individual pieces to work with, and help make them cook more evenly.