2 Bunches Broccolini
10 Cloves Garlic (thickly sliced)
2 TBS Olive Oil
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.