I just made this easy roasted broccolini, and I’m seriously questioning why I don’t eat it every night!
The texture is spot-on with the crispy tips and tender stems. And that garlicky, lemony goodness adds a burst of flavor.
Topped with Parmesan cheese, it’s become an all-star at my dinner table.
Enjoy it alongside chicken, fish, pork, beef, tofu, or other veggies. Seriously, roasted broccolini pairs well with everything!
Why You’ll Love This Roasted Broccolini
Easy Prep: Roasted broccolini is so simple, it practically makes itself! A quick prep, roast, and drizzle, then it’s ready for the table.
Simple Ingredients: All you need is a handful of simple, everyday staples to whip up this side dish.
Elevated Flavor: The nutty, caramelized notes from roasting, plus the zesty lemon and nutty Parmesan cheese, elevate broccolini.
Versatile Pairing: From grilled meats to pasta, this broccolini pairs beautifully with a variety of main courses.
Ingredients
- Broccolini: The long, thin stalks and delicate florets are like elevated broccoli. Perfect for roasting whole!
- Olive Oil: A splash for roasting and drizzling.
- Kosher Salt and Black Pepper: They bring out the natural flavors of the broccolini.
- Red Pepper Flakes: They add a nice kick to the dish.
- Garlic: Minced garlic adds a punch of flavor.
- Lemon: Lemon juice and zest makes the broccolini pop.
- Parmesan Cheese: It’s freshly grated for a nutty, salty finish.
How to Make Roasted Broccolini
Roasted broccolini has quickly become one of my favorite side dishes. It’s unbelievably simple, incredibly tasty, and nutritious to boot.
1. Prep. Preheat the oven to 425°F. Arrange the broccolini on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat. Season with the salt, black pepper, and red pepper flakes if using.
2. Roast. Roast for 10-15 minutes, flipping halfway through.
3. Whisk. Whisk 1 tablespoon olive oil, minced garlic, lemon zest, and lemon juice in a bowl.
4. Drizzle. Drizzle the broccolini with the lemon-garlic mixture. Toss to coat.
5. Serve. Transfer the broccolini to a serving platter. Sprinkle the Parmesan cheese on top. Serve immediately.
Tips for the Best Roasted Broccolini
Who knew these little green gems could be such rock stars at the dinner table? If you want your greens to turn out perfectly, follow these tips:
- Keep things even. Cut any thick stalks in half lengthwise so they cook evenly and at the same rate as the thinner stalks. Also, cook cut-side down.
- Grease it up. Ensure the broccolini is well coated with olive oil to prevent burning.
- Don’t overcrowd! If necessary, divide the broccolini between two baking sheets to prevent overcrowding and ensure even roasting.
- Be creative. Try adding soy sauce for umami or different peppers like Aleppo or Espelette for a unique twist. You could also try other cheeses like Pecorino, Asiago, or Gruyere.
How to Store
Roasted broccolini is best enjoyed fresh, but leftovers will keep for a few days. I don’t recommend freezing, as the texture won’t be as appealing when thawed and reheated.
To Store: Place cooled roasted broccolini in an air-tight container. Refrigerate for up to 3-4 days.
To Reheat: Warm in a preheated 350°F oven for 5-7 minutes until heated through. Or, microwave in 30-second intervals, stirring between each, until the desired temperature is reached.
Roasted Broccolini
4
servings5
minutes15
minutes134
kcalJazz up dinner and serve this roasted broccolini as a side dish! It’s savory, crispy, and full of so much delicious flavor.
Ingredients
1 pound broccolini (about 2 bunches), ends trimmed
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
2 cloves garlic, minced
1/2 lemon, zested and juiced
1/4 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Spread the broccolini in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of the olive oil and toss to coat evenly. Season with the salt, black pepper, and red pepper flakes if using.
- Roast for 10-15 minutes, until tender and the tips become lightly browned and crispy. Flip the broccolini halfway through cooking.
- While the broccolini is roasting, combine the remaining 1 tablespoon of olive oil, minced garlic, lemon zest, and juice in a small bowl. Whisk to combine.
- Remove the broccolini from the oven and immediately drizzle with the lemon-garlic mixture. Toss to coat evenly.
- Transfer the broccolini to a serving platter. Sprinkle the parmesan cheese on top. Serve hot and enjoy!
Notes
- Roast at a high temp. Roasting at a high temperature (425°F) is imperative. It’s what helps to achieve that tender-crisp texture with lightly charred tips.
