Preheat the oven to 425°F. Set out a large rimmed baking sheet. Then spray the baking sheet with nonstick cooking spray.
Trim the rough ends of the broccolini stems just a little. Cut the largest broccolini stems in half lengthwise to match the smaller pieces.
Lay the broccolini out in a single layer on the baking sheet and sprinkle lightly with salt.
Roast in the oven for 10 minutes.
Meanwhile, set out a small bowl. Whisk together the sweet chili sauce, sesame oil, and garlic powder.
Once the roasted broccolini comes out of the oven, brush the pieces with sweet chili glaze. Serve warm.
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Notes
Pro Tip: Don’t brush the glaze over the broccolini before roasting. It makes them soggy.Like most cooking green veggies, broccolini is best to enjoy soon after roasting.The dish will keep well in the fridge for up to 4 or 5 days, but the stalks and florets will likely be soft and soggy. Enjoy cold in salads, or briefly reheat in a skillet on the stovetop or the air fryer.