This recipe for roasted broccolini with roasted garlic and parmesan is so easy, healthy, and delicious. You’ll want to add it to all your meals!
Roasted broccolini is a tasty dish on its own, or as a side for many other dishes such as meat and roasts. It can also be included in salads, pastas, and I personally like to snack on it!
Roast it to your preferred level of “doneness” (i.e., how well done you like the veggies), and serve it with a squeeze of lemon juice or a sprinkle of freshly grated parmesan!
If you’re looking for more quick and easy sides, check out my parsnip puree, sauteed onions and mushrooms, roasted brussels sprouts, or find all of my side dishes here.
What is Broccolini?
Broccolini is a form of broccoli, only the florets are longer and thinner. In fact, it’s a crossbreed of broccoli and Chinese broccoli. It is sweet and tender with a mild broccoli-like flavor. Roasting with olive oil contributes to its complex nutty taste.
Broccolini can be found in most grocers nowadays, and in the UK it’s called Tenderstem. I like to call it baby broccoli!
It is often sauteed, steamed, boiled, or roasted. My favorite way to cook it is by roasting it in the oven or air fryer at a high temperature to get crunchy florets and perfectly cooked stems.
You’ll love this roasted broccolini drizzled with my homemade creamy balsamic dressing!
Why You’ll Love This Recipe
- Easy Healthy Side. This is one of the easiest healthy sides dishes that you can make in under half an hour! All you need to do is wash, prep, season, and roast.
- Low Carb. If you’re looking for a low carb side, then roasted broccolini is a great option.
- Crunchy. Cooking broccolini using different methods, will result in different textures. If you stir fry it, it will turn out tender throughout with a nice snap at the stalk. Roasting it will make the florets crunchy, and leave the stalks tender but with a nice crunch at the same time.
Ingredients In Recipe
Here’s what you need to make this easy side dish:
Complete list of ingredients and amounts can be found in the recipe card below.
- Broccolini: Pick broccolini with firm stems and fresh bases that aren’t dried out. The heads should be tight with no evident flowering.
- Garlic: Roasting garlic is optional, but you will enjoy the sweet caramelized flavor.
- Olive oil, salt and pepper: Don’t skip the oil, it will help the broccoli crisp up and add flavor.
How To Roast Broccolini
- Preheat the oven to 425°F/220°C, and line a sheet pan with parchment paper for easy clean up.
- Prep. Wash and pat dry with paper towels. Slice the thick stems of broccolini in half, leaving a bit of stem on each floret so they hold together once cooked. Place right on the lined sheet pan in a single layer. If you want to roast garlic, slice the top of a garlic bulb.
- Season. Drizzle the broccolini and garlic with olive oil, and season with salt and pepper. Toss the broccolini so it’s all coated in oil and seasonings.
- Roast. Roast for 20-25 minutes flipping halfway through. Keep an eye on the broccolini as all ovens are different, and start checking on it at 15 minutes.
- Remove. When the broccolini is ready, remove the sheet pan from the oven. If the garlic is squeezable, it means that it’s ready. If not, roast for 10 more minutes (to help it roast quicker, wrap in foil).
- Serve. Serve with a squeeze of fresh lemon juice, or a sprinkle of freshly grated parmesan cheese, and roasted garlic on the side (I like to smash it, and add it all over the broccolini).
Tip!
Drizzling broccolini with olive oil before roasting is important as that’s what makes it crispy. It also adds a great flavor so choose a delicious olive oil that has a high smoke point (avoid extra virgin olive oil).
FAQs
Definitely eat the stems! They’re so delicious when they’re roasted.
Since the Air Fryer is smaller than the oven, food is cooked quicker too. I recommend that you roast the broccolini for just 10-15 minutes, but start checking at 10 minutes.
Store roasted broccolini in an airtight container in the fridge for up to 4 days.
I recommend that you consume broccolini as soon as you buy it. Store in the fridge and consume within 2 days for best results. It is safe to eat yellow-ish broccolini, but keep in mind that it becomes bitter once it turns yellow.
What To Serve With
Serve Roasted Broccolini with Roast Chicken and Roasted Potatoes or Mashed Potatoes for a complete meal. Or serve it on top of your favorite pasta dish! Try this delicious Creamy Shrimp Pasta.
Or make it a part of a sheet pan dinner. Try my Sheet Pan Salmon, and replace the green beans with broccolini. Or add it to this Sheet Pan Chicken Thighs dinner.
Don’t forget dessert! Quickly whip up an old-fashioned Ambrosia Salad, or make my easy Oreo Tiramisu and your family will love you for it!
More Delicious Veggie Sides
All Side Dishes ➜
Save this recipe for the next time you buy fresh broccolini. Pin it for more people to enjoy too!
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Roasted Broccolini
Equipment
Ingredients
- 1 pound (450g) broccolini (Tenderstem in the UK), Note 1
- 2 tablespoons olive oil Note 2
- 1 head garlic optional
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Grated parmesan optional
Instructions
- Preheat the oven to 425°F/220°C, and line a sheet pan with parchment paper for easy clean up.
- Wash and pat dry broccolini with paper towels. Slice the thick stems in half, leaving a bit of stem on each floret so they hold together once cooked. Place right on the lined sheet pan in a single layer. If you want to roast garlic, slice the top of a garlic bulb.
- Drizzle the broccolini and garlic with olive oil, and season with salt and pepper. Toss the broccolini so it’s all coated in oil and seasonings.
- Roast for 20-25 minutes flipping halfway through. Keep an eye on the broccolini as all ovens are different, and start checking on it at 15 minutes.
- When the broccolini is ready, remove the sheet pan from the oven. If the garlic is squeezable, it means that it’s ready. If not, roast for 10 more minutes (to help it roast quicker, wrap in foil).
- Serve. Serve with a squeeze of fresh lemon juice, or a sprinkle of freshly grated parmesan cheese, and roasted garlic on the side (I like to smash it, and add it all over the broccolini).
Notes:
- Pick broccolini with firm stems and fresh bases that aren’t dried out. The heads should be tight with no evident flowering.
- Oil: Use an oil with a high smoke point, I like to use olive oil for its flavor but avoid using extra virgin olive oil.
- Storing: Store roasted broccolini in an airtight container in the fridge for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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