This roasted broccolini recipe is a ridiculously simple side dish that tastes great.
It’s a fresh side dish that's ready in less than 20 minutes. Broccolini is sweeter and milder than regular broccoli - it's well worth trying!
This is the best way to make broccolini (and the easiest).
Why You Should Make this Broccolini Recipe
This recipe is ready in less than 20 minutes. By roasting the broccolini you get some nice crispy bits and a very tender stem.
How to Choose the Best Broccolini
Broccolini (also called baby broccoli) is at its best from October to April, but it can be found in supermarkets year-round. The best broccolini is bright green, has firm stems, and has no evident flowering.
Broccolini is a hybrid of broccoli and Chinese broccoli and has thinner and longer tender stalks. It has a sweeter flavor than broccoli and while its flavor is similar it also tastes a little fresher, and greener like asparagus. It has smaller florets than regular broccoli as well.
The stem, leaves, and heads are all edible. Broccolini is often used in stir frys and can be steamed, sautéed, boiled, and roasted.
Word to the wise - Broccolini is not the same thing as broccoli rabe. It's easy to get confused as they are similarly named. Broccoli rabe is a leafy green that's similar to a turnip. It's a bitter green and cannot be used interchangeably with broccolini.
Here's what you'll need to make this easy recipe!
- Fresh Broccolini
- Olive Oil
- Sea Salt (or Kosher Salt)
- Ground Black Pepper
- Lemon Juice
See the recipe card for the amounts.
Wash the broccolini. Give the broccolini a good rinse and let it dry.
Toss with oil. Toss the broccolini with the oil, salt, and pepper.
Bake. Place the broccolini on a parchment-lined rimmed baking sheet in a single layer and bake at 400 degrees F for 15 minutes.
Add the acid - squeeze the lemon on the broccolini before serving.
Substitutions & Variations
Want to make some changes to this recipe? Here are some possible variations.
- Spice - If you'd like to add some spice, top the broccolini with half a teaspoon of red pepper flakes.
- Cheese - sprinkle a little shredded parmesan cheese or crumbly feta on top.
- Citrus - for a more citrusy kick, add the lemon zest from the lemon as well.
More Side Dish Recipes You’ll Love:
If you love a delicious veggie side dish, you’ll enjoy these recipes as well!
- Easy Roasted Beets
- Grilled Baby Bok Choy
- Easy Tomato Salad with Tarragon Pesto
- Grilled Corn Salad
- Smashed Brussels Sprouts
The roasted broccolini will keep for up to 4 days in the refrigerator in an airtight container. You can reheat it in the microwave or in the oven.
Tips for Making this Recipe
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Cooking Tips - Be sure there's a little space between each of the broccolini stalks. If they are too crammed on the baking sheet they won't roast and get crispy - they'll steam and turn mushy.
Recommended Tools - I like to use a sheet of parchment paper on my baking sheet for this recipe. It's much easier to clean up and stops the broccolini from sticking to the sheet pan.
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- 2 bunches broccolini
- 2 tablespoons olive oil
- 1 teaspoon flaky sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- Preheat oven to 400 degrees D.
- Toss the broccolini with the olive oil, sea salt, and pepper. Spread out across a parchment-lined baking sheet.
- Bake the broccolini for 15 minutes or until the stems are tender and the tops are a bit crispy.
Amount Per Serving: Calories: 159Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1095mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 2g