Roasted Broccolini

Serves 2


  • 3 heads broccolini, cut into florets
  • 2 tablespoons macadamia nut oil, divided
  • coarse sea salt and freshly ground black pepper
  • 1 head garlic
  • 1 teaspoon red pepper flakes
  • 1/2 lemon
  • 3 tablespoons grated Asiago cheese


  1. Preheat the oven to 475°F.
  2. In a medium bowl, toss the broccolini with 1 tablespoon of the oil and season with salt and pepper. Spread the broccolini on a baking sheet.
  3. Halve the garlic head and drizzle with the remaining 1 tablespoon oil. Place the garlic halves on the baking sheet, face-side up. Sprinkle the red pepper flakes over the garlic and broccolini.
  4. Roast until the broccolini is just slightly crispy, 20 to 25 minutes.
  5. Squeeze the garlic clove out of the papery skin and distribute over the broccolini, or you can discard the garlic for a more subtle flavor.
  6. Squeeze the lemon juice over the broccolini, sprinkle with grated Asiago, and serve.