A little spice brings some lively flavor to vegetable dishes. And, this spicy sheet pan broccolini has an exceptional flavor thanks not only to some chili pepper, but also the roasting process in the oven. The crisp edges of each stem are enhanced with the flavors of chili sauce and garlic, but don’t let the name fool you- it’s easy to control the heat level with this simple recipe. If you don’t love spicy foods you can very much still enjoy this hearty and satisfying veggie dish.

Contrary to what some may think based on grocery store labels broccolini is not simply “baby broccoli”. It’s actually a different plant, a hybrid between Chinese broccoli and the types of broccoli we know in the states. The result is a longer-stem that’s tender and sweet with less crowded florets on top.

This recipe enhances their flavor by adding garlic, chili flakes, Sriracha sauce, and soy sauce to the sliced broccolini before baking it at a high heat. This ensures that the stems get browned and it creates a lot of flavor.

You can put as much or as little spice on these broccolini as you want, but the final step is not to be overlooked. While they are still hot drizzle some sesame oil over the stems and florets. It seems like a small thing, but it really adds to the flavor.

This is a great dish where the greenery doesn’t end up mushy and flavorless. On the contrary the flavor and texture of this dish elevates it to become the star of the show- regardless of how good the main dish is!