Broccolette is a cross between broccoli and gai lan (Chinese kale). If you aren’t familiar with this vegetable, you’re in for a treat! (Broccolette is Earthbound's organic variety of this delicious veggie; you may also see similar items in the supermarket called broccolini or baby broccoli.)
Oven-roasting brings out the sugars and flavors of many vegetables; here it makes the garlic soft and sweet, and browns the broccolette tops lightly, but leaves the stems crisp-tender.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
Position a rack in the middle of the oven and preheat to 375 degrees F.
Cut off and discard the bottom inch of the broccolette stems. If any stems are thicker than a pencil, slit them lengthwise, starting from the bottom and cutting upward for 2 or 3 inches. (This will allow the thicker stems to cook in the same amount of time as the thinner ones.)
Place the broccolette on a rimmed baking sheet, and add the garlic and olive oil. Using your hands, toss to coat all the vegetables. Spread the broccolette out in a single layer and sprinkle with sea salt to taste. Roast for 10 minutes.
Stir the vegetables with a spatula, and continue roasting for another 10 minutes. Stir again, and roast for 5 more minutes.
Check to see if the broccolette is tender, browned and crisp. If not, continue cooking for up to another 5 minutes. Serve hot.
Per serving: Calories 100, Fat 7 grams, Cholesterol 0 mg, Sodium 310 mg, Carbohydrates 9 grams, Fiber 3 grams, Sugars 2 grams, Protein 1 gram.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 2%, Vitamin C 50%, Calcium 45%, Iron 2%.