Crispy-tipped roasted broccolini tossed with garlic, olive oil, lemon, and parmesan for a bright, cheesy, caramelized side dish that steals every dinner.
Calories
160kcal
Protein
6g
Carbs
9g
Fat
12g
Heat the oven to 220°C. A hot oven is the whole secret to crispy, caramelized broccolini.
Rinse the broccolini and pat it very dry with a clean tea towel. Wet broccolini steams instead of roasting, so this step matters more than it sounds.
Spread the dry broccolini in a single layer on a large sheet pan. Drizzle with the olive oil and scatter over the sliced garlic, salt, black pepper, and red pepper flakes.
Use your hands to toss the broccolini so every piece gets evenly coated with oil and seasoning. Spread it back into a single layer with a little space between pieces.
Slide the pan into the hot oven and roast for 12 to 15 minutes until the tips are deeply golden and crispy and the stems are just tender when pierced with a fork.
Transfer the hot roasted broccolini to a serving platter. Squeeze over the fresh lemon juice and scatter with lemon zest, grated parmesan, and toasted almonds.
Finish with a pinch of flaky sea salt and serve right away while everything is hot and crispy. This is a side dish that waits for nobody.
Nobody expects a vegetable side to steal the show. But this Roasted Broccolini Recipe keeps doing it anyway. Crispy tips, tender stems, garlicky edges, a squeeze of lemon, and a little cheese to bring it all home. It shows up looking humble and leaves the plate looking like the star.
Broccolini is basically broccoli's cooler cousin. It has long slender stems, delicate leaves, and small florets that roast up faster and crispier than regular broccoli. The stems are tender enough to eat whole, so nothing goes to waste. Once you try it roasted, you may never look at a regular broccoli tree the same way again.
The secret is high heat and enough space on the pan. Crowd the broccolini and it steams into a sad soft pile. Give it room and crank the oven, and those little florets get gorgeous crispy caramelized edges while the stems stay just tender. Ten minutes total. That is it.
This Roasted Broccolini Recipe plays well with basically everything. Grilled steak, roasted chicken, pasta night, salmon fillets. Pile it on top of grain bowls or tuck it into wraps. Serve it alongside cheese and crusty bread for the easiest lazy dinner ever. It just fits everywhere.
Broccolini has longer, thinner stems and smaller florets than regular broccoli. It also has a slightly sweeter, more delicate flavor. If you can only find regular broccoli, cut it into small florets and use the same recipe.
Just a small trim of the very ends where the stems look dry or woody. The rest, including the leaves, is completely edible and delicious.
Usually the pan was too crowded or the oven was not hot enough. Broccolini needs high heat and space to roast properly. Use two pans if you have to.
Absolutely. Try a splash of soy sauce and sesame oil for an Asian twist, a spoon of harissa for spicy North African vibes, or drizzle with balsamic glaze for a sweet-tangy finish.
Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or air fryer to bring back the crispy edges. Skip the microwave if you can, because it makes them go soft.
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