This roasted broccolini recipe is simple, elegant, and full of flavor. It’s an easy side dish made with garlic, lemon, and high heat for big flavor.
The first time I made roasted broccolini, I didn’t know what to expect. Turns out, broccoli’s more sophisticated cousin is absolutely worth making! Somehow it’s even more delicious than roasted broccoli (if that’s possible!), with a sweet flavor and tender crunch.
What makes this broccolini recipe work so well is the combination of high heat and minimal ingredients. Roasting at high heat makes perfectly caramelized edges, and the thin stems cook quickly without drying out. It’s such a simple side dish and it looks fancy without much effort! I am now broccolini’s biggest fan.
Why You’ll Love This Recipe
This roasted broccolini recipe has big flavor with low effort, making it work for both busy weeknights and special dinners. Here’s why I love it:
- Faster than roasted broccoli: Since baby broccoli has thinner stems than regular broccoli, the cook time is just 15 minutes versus 20-25 minutes for standard roasted broccoli
- Delicious and looks fancy: High-heat roasting makes caramelized tips with crisp-tender stems, and the longer stems look elegant on the plate
- Simple ingredients, big flavor: Just olive oil, salt, garlic, and lemon make this veggie into an easy side dish
What Is Broccolini?
With its long, thin stems and small florets, broccolini might look like baby broccoli (sometimes labeled that way in the grocery store). But it’s actually a hybrid vegetable:
- Broccolini is a cross between standard broccoli and Chinese broccoli. It has the long stems of Chinese broccoli and the florets of broccoli. Broccolini has a milder, sweeter flavor than standard broccoli.
- It was invented in 1993. While it might seem like an ingredient with hundreds of years of culinary history, broccolini is actually the new kid on the block.
Broccolini is becoming easier to find at grocery stores. It’s usually right next to the standard broccoli, so look for the small bunches of broccoli with long stems.
How to Make Roasted Broccolini
Roasted broccolini is quick and easy, and it’s so irresistible I always end up eating most of it right off of the roasting pan! Something about the sweet flavor makes it hard to stop eating. It doesn’t have that faint bitter aftertaste like broccoli and other cruciferous vegetables like kale, cauliflower and Brussels sprouts. Here’s how to make roasted broccolini:
- Chop 2 inches off of the ends. The ends can be tough, so chop them off before cooking. Then mix with olive oil and salt, and lay the stalks in a single layer on the baking sheet.
- Roast at 450°F for about 15 minutes. This baby broccoli is very quick, compared to the 20 to 25 minutes roasting time for standard broccoli. Cooking it in a very hot oven makes it crispy and browned at the edges!
- Add lemon juice and garlic. My favorite way to flavor broccoli is to add fresh lemon juice and a little grated garlic after roasting. It takes it from good to transcendental! Adding these at the end prevents the garlic from burning and accentuates the lemon flavor.
Tips for Perfect Roasted Broccolini
After making this broccolini recipe dozens of times, I’ve learned a few tricks:
- Don’t overcrowd the pan: Leave space between pieces so air can circulate. If you’re doubling the recipe, use two sheet pans rather than fitting everything onto one.
- Trim thick stem ends: Cut about 2 inches from the bottom where the stems are toughest so the stems cook evenly with the florets.
- Use enough oil: This ensures even coating and promotes browning.
- Roast on the middle rack: This gives the best airflow and most even heat distribution.
Flavor Variations & Seasoning Ideas
I love making broccolini as noted in the recipe below, but you can certainly mix up the flavorings:
- Parmesan or Pecorino finish: Grate fresh parmesan or Pecorino Romano cheese on the hot roasted broccolini after it comes out of the oven
- Spicy kick: Sprinkle red pepper flakes over the broccolini before roasting
- Balsamic drizzle: After roasting, drizzle with balsamic reduction
- Toasted nuts: Sprinkle with toasted pine nuts, slivered almonds, or chopped walnuts to add a nutty crunch
- Asian-inspired: Skip the lemon and toss with a splash of soy sauce, toasted sesame oil, and sesame seeds
Ways to Serve It
Roasted broccolini pairs with all sorts of main dishes! It’s especially perfect for entertaining, and makes any dinner party entrée seem that much fancier. Here are some ideas on how to serve it:
- With protein: Try it with Garlic Butter Shrimp, Baked Shrimp, Broiled Shrimp, Baked Salmon or Salmon with Capers.
- Alongside pasta: Serve alongside Roasted Eggplant Pasta, Vegan Lasagna, Fettuccine Alfredo, or Mushroom Pasta.
- As part of a bowl meal: It’s great to add to a grain bowl! Substitute it for broccoli in Easy Sheet Pan Dinner, or make a bowl with quinoa and chickpeas and top with tahini sauce or lemon tahini dressing.
- In stir fries: Substitute it for broccoli in this Teriyaki Vegetable Stir Fry.
Storing & Reheating Leftovers
Store leftovers airtight in the refrigerator for 3-4 days. Cold roasted broccolini is actually pretty delicious straight from the fridge; it makes a good addition to salads or can be chopped and added to frittatas or grain bowls.
To reheat, spread on a baking sheet and warm at 350°F for about 5 minutes.
You can technically freeze roasted broccolini for up to 3 months, but it does make the texture much softer so I prefer eating leftovers from the fridge.
Dietary Notes
This roasted broccolini recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
No, you don’t need to boil broccolini before roasting. Broccolini’s thin stems cook through perfectly with just high-heat roasting. Boiling first would make it too soft. Just trim the ends, toss with olive oil and salt, and roast.
Roasting at high heat (450°F) is my favorite method. The high temperature makes crispy edges while keeping the stems crisp-tender. However, sautéed broccolini is great when you need something even faster, and grilled broccolini adds wonderful smoky char. For stir-fries, try it in a broccoli stir fry.
Blanching isn’t necessary: the stems are tender enough to cook through with methods like roasting, grilling, or sautéing. The only time I’d consider blanching is if you’re using broccolini raw in a broccolini salad and want to soften it slightly.
Simple Roasted Broccolini
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This roasted broccolini recipe is impressive with little effort! The baby broccoli comes out tender and browned, with garlic and lemon.
- Author: Sonja Overhiser
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 1/2 pounds or 3 bunches broccolini
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Fresh ground pepper
- 1 small garlic clove
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Chop off about 2 inches of the ends of the broccolini. In a medium bowl, mix it with with the olive oil and kosher salt.
- Place the broccolini on the pan in a single layer. Roast for about 15 minutes, until tender and slightly browned (no need to stir!).
- Remove the pan from the oven. Grate the garlic onto the pan, and squeeze on the lemon juice. Use a spoon to gently toss it all together (separating any grated garlic that clumps together). Serve immediately.
Notes
Substitutions: You can substitute regular broccoli, but increase the roasting time to 20-25 minutes since the florets are denser.
Garlic timing: Adding the garlic after roasting prevents it from burning and becoming bitter. The residual heat from the hot broccolini is enough to mellow the raw garlic flavor.
Air fryer option: You can cook broccolini in an air fryer at 400°F for 8-10 minutes, shaking the basket halfway through. The results are similar to oven roasting.
Variations: Try adding red pepper flakes before roasting or finishing with grated parmesan or Pecorino Romano cheese for variation.
More Broccolini Recipes to Try
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