Eosinophilic Esophagitis Friendly Herb-Roasted Broccolini
Total time28 min
Prep time10 min
Cook time18 min
4.5(22)
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Learn more →Ingredients
4 servings
- 1 ½ lb broccolini, tough stem ends trimmed
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the center rack while the oven heats.
- 2
In a large bowl, toss the broccolini with the olive oil, garlic, thyme, rosemary, red pepper flakes, salt, and black pepper until every stem is evenly coated.
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