Roasted Broccolini

Roasted Broccolini

A plate of roasted broccolini with lemons

Are you new to Roasted Broccolini? It was something I often saw listed as a side at restaurants, but didn’t give much thought to making it at home. Had anyone told me how easy, delicious, and FAST cooking broccolini in the oven is, I wouldn’t have waited so long!

A plate of roasted broccolini with lemons

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Broccolini, also called “baby broccoli” is similar to broccoli but with smaller florets and a milder taste. (It’s often confused with broccoli rabe, which is actually more bitter and more closely related to kale than it is broccoli.)

Broccolini has long, thin stalks that, unlike mature broccoli stalks, are tender all the way through. That means that you can eat the stems right along with the florets.

You do need to trim off the end of broccolini before cooking, which takes all of 20 seconds (I line up the stems and trim the whole bunch at once). Other than *maybe* this Roasted Frozen Broccoli, vegetable prep doesn’t get much easier.

In addition to minimal prep time, our friend baby broccoli has a few other distinct advantages over his larger cousin.

  • Less Waste. You eat the entire broccolini, floret and stem! (You can cook the core of regular broccoli stems too, but you need to trim away and discard the outsides first—see this post for the best ever Roasted Broccoli for a tutorial.)
  • More Surface Area for Caramelization. Vegetables caramelize most on the surface that is touching the sheet pan. Those long, slender broccolini stems mean more surface area to turn golden.
  • FAST. Broccolini cooks in as little as 15 minutes, and may be even faster if you have a convection oven.
  • Versatile. Garlic, cheese, red pepper flakes, lemon—you can gussy up your broccolini in a variety of ways, or enjoy it just as it is. See below for specific ideas and serving suggestions.
  • Fancy. OK, it’s not actually fancy (it’s ridiculously easy) but it FEELS fancy, and sometimes that’s what counts.

Roasted vegetables on a baking sheet

Broccolini’s quick cook time and all-around plate appeal make it an ideal choice whether you need a fast weeknight side or a last-minute, easy addition to a holiday dinner.

Tips for Perfect Roasted Broccolini

Pay attention to these easy tips to ensure your broccolini turns out crispy and caramelized, not burnt or soggy.

  • Roast at 425 degrees F. Since broccolini is so thin, it cooks through quickly and benefits from faster, higher-temperature cooking. (By contrast, a harder vegetable like Roasted Sweet Potatoes needs longer in the oven to become tender in the center, so you have to cook it at a slightly lower temperature.)
  • Don’t Skimp on the Oil. Those cute little broccolini florets burn easily. To make sure they don’t, be sure to be generous with the oil and use your fingers to coat the florets thoroughly.
  • Give Them Space. While the florets can touch a little bit, you want to avoid overcrowding the pan, or the broccolini will steam instead of roast, becoming soggy. Be sure the broccolini is spread in a single layer.
  • Cut-Sides Down. This is a tip I also love for perfect Roasted Brussels Sprouts. When possible, flip the broccolini so that any cut sides (if say, you have a very thick broccolini that needs to be cut in half through the stem) are touching the pan for maximum caramelized surface area.
  • Season Well. Kosher salt and black pepper are especially important and will make the broccolini taste its best.
Lemons and roasted broccolini on a plate

How to Cook Broccolini

This recipe yields enough for two or three servings and is easy to double.

If all of your broccolini doesn’t fit on a single pan without overlapping, divide it between two pans and switch their positions in the oven halfway through.

The Directions

Broccolini on a cutting board
  1. Trim the broccolini, then add it to a baking sheet. Cut large stalks in half lengthwise so that they are all about the same diameter
Raw vegetables on a baking sheet
  1. Top the broccolini with garlic, oil, salt, and pepper. I do this right on the pan.
Garlic roasted broccolini on a baking sheet
  1. Spread them into a single layer, then roast at 425 degrees F for 10 to 15 minutes. Rotate the pan halfway through. ENJOY!
Roasted broccolini on a baking sheet

Ways to Flavor Broccolini

Keep it simple with olive oil, salt, and pepper, or elevate your broccolini with one of these easy additions.

  • Garlic. Our go-to! Toss the broccolini with smashed, peeled garlic cloves (you’ll find this recipe for garlic roasted broccolini below). I recommend leaving the cloves large so that they do not burn.
  • Lemon. Thinly slice 1 small lemon. Toss the slices with the broccolini (and garlic if you like) before roasting.
  • Red Pepper Flakes. Sprinkle on a pinch just before serving.
  • Cheese. Parmesan, cheddar, feta, and even goat cheese or blue cheese all taste delicious with roasted broccolini. Sprinkle it on during the last few minutes of baking.
  • Herbs. Finish your roasted broccolini with a sprinkle of your favorite fresh herbs just before serving.
  • Balsamic. Add a light drizzle of balsamic vinegar to the broccolini just before serving.
  • Chopped Toasted Nuts. Add crunch with pecans, walnuts, almonds, or for something extra special, pine nuts.
Easy roasted broccolini

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