Roasted Broccolini
The ultimate side dish for any meal, Roasted Broccolini is quick, easy, and packed with flavor. Crisp-tender and beautifully charred, this dish will elevate your dining experience. It’s the perfect addition to any table, making it a must-try recipe tonight!
Equipment
- Frying Pan
- Oven
- Peeler
- Grater
- Baking Sheet
Ingredients
- 2 medium bunches broccolini just shy of 1 pound
- 2 ½ tablespoons extra virgin olive oil plus additional as needed (do not skimp or it may burn!)
- 3 cloves garlic smashed and peeled
- ½ teaspoon kosher salt plus additional for serving
- ¼ teaspoon ground black pepper
- 3 tablespoons grated Parmesan
- Pinch red pepper flakes
- Freshly squeezed lemon juice
Instructions
- First, place a rack in the center of the oven and preheat to 425 degrees F. This temperature will ensure that the broccolini roasts to perfection, achieving that desirable crisp-tender texture.
- Next, coat a large rimmed baking sheet with nonstick spray or line it with parchment paper for easy cleanup. This small step makes a big difference in preventing sticking and saving time on kitchen cleanup.
- Now, trim off the ends of the broccolini stems. To ensure even cooking, if your broccolini is thick, cut those stalks in half lengthwise. You want all pieces to be roughly the same diameter for even roasting.
- Place the prepared broccolini in the center of the baking sheet. This is where a single layer will help them roast instead of steam, which is key for achieving that beautiful char.
- Add the smashed garlic cloves on top of the broccolini. Their aroma will infuse the dish as it roasts, creating a delightful flavor.
- Drizzle the broccolini with the olive oil and sprinkle with salt and pepper. If you’re using red pepper flakes, add them here as well. This mixture will help the broccolini caramelize beautifully.
- Now, toss everything together to ensure that the broccolini is thoroughly coated with the oil and spices. Make sure the tips of the florets are nicely covered to protect them from burning; drizzle on extra oil if needed.
- Arrange the broccolini in a single layer again, flipping any cut sides so that the cut part of the stem is facing the pan. If you’re adding Parmesan, sprinkle it over the top now.
- Roast the broccolini in the oven for 10 to 15 minutes. Keep an eye on them as they roast; you’re looking for a crisp-tender texture and a lovely char. Halfway through, rotate the pan 180 degrees for even cooking.
- Once the broccolini is ready, remove it from the oven and sprinkle with a pinch of additional salt and a squeeze of fresh lemon juice for brightness. Enjoy immediately for the best flavor and texture!
Notes
Store any leftover broccolini in an airtight container in the refrigerator for up to 4 days. This way, you can enjoy it as a quick side throughout the week. You can freeze broccolini in an airtight freezer-safe container for up to 3 months. Make sure to thaw it overnight in the refrigerator before reheating.