Roasted Garlic Broccolini and Green Beans

This vibrant side dish boasts two amazing vegetables - baby broccoli and green beans, glazed with butter and roasted with garlic. After you try this quick, 2-step process, I'm pretty sure you won't be boiling your vegetables anymore.

Yes, it's a 2-step process, but stay with me here. It's totally worth it and both steps are undeniably easy. First, the baby broccoli and green beans are given a quick dip in boiling water. This step is important because it locks in the bright green color and softens the vegetables just enough so they don't need as long in the oven (there's nothing worse than charred broccolini). Blanching also sweetens the baby broccoli a little by removing some of the bitterness (same is true if you were using broccoli rabe - which you can substitute).
Then, the vegetables are tossed with melted butter and garlic and roasted until the garlic is nice and toasted and the vegetables are slightly golden.

So what exactly is broccolini? Developed in Japan, broccolini is a natural hybrid of broccoli and gai lan (Chinese Kale or Chinese Broccoli). Natural hybrid means it's a crossbreed of two vegetables, not genetically modified, . It's similar to broccoli but the florets are smaller and the stalks are long and thin. It's also slightly more bitter than traditional broccoli.

The truth behind this recipe? I couldn't decide between broccolini and green beans when I was in the produce aisle. They both looked so bright and fresh - and they BOTH were on sale! So, I grabbed two bunches of broccolini and a handful of green beans (I was just making enough for 3 of us, you should grab 2 handfuls of green beans for 4 people). Feel free to mix and match your vegetables however you see fit!

Another thing: You need just enough butter for flavor, this is not a high-fat side dish. The butter also helps keep the wonderful flavor lingering on your tongue just a tad longer.

Roasted Garlic Broccoli Rabe and Green Beans

2 bunches broccolini (baby broccoli), ends trimmed
1/2 pound fresh green beans, ends trimmed
2 tablespoons butter
1 tablespoon minced fresh garlic
Salt and ground black pepper

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Bring a large pot of water to a boil. Add the broccolini and green beans and boil for 2 minutes. Drain and return the pot to medium heat (leave the vegetables in the strainer). Add the butter to the pot and, when it's bubbly, add the garlic. Cook for 30 seconds. Return the vegetables to the pot and toss to coat (use tongs to prevent breaking apart the broccolini).
Transfer the vegetables to the prepared pan and season with salt and pepper.
Roast for 5 minutes, until the garlic is toasted and the vegetables are golden.

Serves 4