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Broccolini is like broccoli’s cool cousin you might not have heard about. But it’s actually mellower and more mild-tasting! This Roasted Broccolini comes out of the oven crisp-tender, with a texture more like asparagus than broccoli. It’s a great side for all sorts of mains, like stuffed salmon and chicken piccata!
Table of Contents
- Recipe At a Glance
- Ingredients to Make Roasted Broccolini
- Popular Substitutions & Additions
- How to Make Roasted Broccolini
- Tips for Making the Best Roasted Broccolini with Garlic
- What to Serve With Roasted Broccolini with Lemon
- Frequently Asked Questions
- More Roasted Veggie Recipes:
- Roasted Broccolini Recipe
I’m always looking for simple vegetable sides to make with weeknight dinners. My kids actually love broccoli, so trying broccolini only made sense! The good news: they’re fans. I keep this roasted broccolini simple by seasoning it with minced garlic, paprika, and lemon zest—all of which add so much flavor. I highly recommend serving this roasted broccolini with garlic with lemon wedges. A squeeze of citrus juice really makes the dish!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegan and gluten-free
Key Flavor: Broccoli
Skill Level: Easy
Why This Is So Good
- Fast: This roasted broccolini is ready in just 25 minutes! And for most of that time, the broccolini’s in the oven.
- Minimal ingredients: With just a handful of ingredients and seasonings you likely already have, this roasted broccolini with lemon is an anytime side.
- Versatile: This side dish is vegan, gluten-free, and low-carb. Basically, anyone can enjoy it!
Ingredients to Make Roasted Broccolini
- Broccolini: Trim it first to remove the tougher, fibrous stems that aren’t as delicious to eat!
- Olive oil: Coating the broccolini with olive oil helps it brown and adds flavor.
- Garlic: Mincing the garlic allows it to be thoroughly mixed with the veg, adding flavor with each bite.
- Paprika: You can use sweet or smoky paprika—whatever you have on hand!
- Lemon: You’ll use the zest to season the broccolini and then cut the lemon into wedges to serve with the side!
Popular Substitutions & Additions
- Add cheese. Try topping the roasted broccolini with grated parmesan, pecorino romano, or crumbled goat cheese.
- Add crispy breadcrumbs. Toast some panko breadcrumbs in a skillet with a little olive oil until golden brown and season with salt. You can use these breadcrumbs to top all sorts of things—including spaghetti and roasted broccolini!
- Adjust the seasonings. Try different spices like cumin, curry powder, red pepper flakes, or Italian seasoning.
- Serve it with a sauce. This roasted broccolini would be delicious dipped into tahini or cucumber yogurt sauce.
How to Make Roasted Broccolini
Making this recipe is not super different from roasted broccoli in the oven! The broccolini is tossed with seasonings and roasted until crispy.
Tips for Making the Best Roasted Broccolini with Garlic
- Don’t toss the leaves. You can eat the entire broccolini—stem, florets, and even the leaves, so don’t worry about removing them. They’ll get crisp in the oven, and honestly, they might even be my favorite part when roasted!
- Trim it. That said, you should still trim some of the broccolini’s stems. The bottom inch or so is tougher and fibrous and you won’t want to eat it.
- Use a garlic press. Mincing the garlic well is key to it getting evenly mixed with the broccolini! If you don’t feel comfortable doing that with a knife, you can absolutely use a garlic press.
- Don’t skip lining the baking sheet with parchment paper. This will make sure the broccolini doesn’t stick to the baking sheet and makes for way easier cleanup.
What to Serve With Roasted Broccolini with Lemon
Frequently Asked Questions
You can store any leftover roasted broccolini in an airtight container in the fridge for up to 3 days. To reheat it, I’d recommend doing so in the microwave until the veggies warm through!
You absolutely can! Most air fryers only go up to 400°F, so I’d recommend using that. Some air fryers run hotter, and others colder, so you’ll want to keep an eye on things and just remove the broccolini when it’s tender and well-browned.
It certainly can be, but usually only when eaten raw! Broccolini is typically milder-tasting than broccoli.
When I land on an easy vegetable side that my whole family likes, I call that a huge win. This Roasted Broccolini is exactly that. It’s crispy but still tender and perfectly seasoned with garlic, lemon, and paprika. I sometimes have to stop myself from eating it straight off of the baking sheet!
More Roasted Veggie Recipes:
- Oven Roasted Carrots
- Roasted Delicata Squash
- Balsamic Brussel Sprouts
- Roasted Butternut Squash Halves
- Whole Roasted Cauliflower
- Roasted Acorn Squash
- Cheesy Oven Roasted Asparagus
- Roasted Cabbage
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Roasted Broccolini
Ingredients
- 1 pound broccolini trimmed
- 2 tablespoons olive oil
- 3 garlic cloves minced
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon zest
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the broccolini with olive oil, minced garlic, paprika, salt, pepper and lemon zest.
- Spread the broccolini in a single layer on a baking sheet and roast, flipping halfway through, until the broccolini is tender and slightly charred at the edgesfor 15-20 minutes.
- Transfer the roasted broccolini to a serving platter. Serve with lemon wedges on the side for an extra burst of freshness.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
