Roasted Broccolini
Updated Apr 02, 2026
Easy roasted broccolini with olive oil, garlic, paprika, and lemon zest. A quick, oven side dish that’s ready in about 20 minutes.
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Roasted Broccolini is soo easy and soo good!
Broccolini is like broccoli’s cool cousin you might not have heard about. But it’s actually mellower and milder-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!
I’m always looking for simple vegetable sides to make with weeknight dinners. My kids actually love broccoli, so trying broccolini 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!
Happy Cooking!
– Yumna
Roasted Broccolini Ingredients
- Broccolini: You can eat the entire broccolini stem, florets, and even the leaves. That said, trim the bottom inch or so of the stems off. They’re tough and fibrous, and not fun to eat. If some stalks are extra thick, slice them lengthwise so they cook evenly with the rest of the broccolini. The leaves get nice and crisp in the oven they might be my favorite part when roasted!
- Oil: Coat the broccolini with oil to help it brown. I use olive oil, but you can also use avocado oil.
- For flavor: I also toss the broccolini with minced garlic, paprika (sweet or smoky), salt, pepper, and lemon zest. This recipe is super adaptable, so try different spices like cumin, curry powder, red pepper flakes, or Italian seasoning.
How to Make Roasted Broccolini
Roasted Broccolini Recipe
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 edges for 15–20 minutes.
- Transfer the roasted broccolini to a serving platter. Serve with lemon wedges on the side.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make it cheesy: Cheese makes everything better! Top the roasted broccolini with grated Parmesan, grated Pecorino Romano, or crumbled goat cheese.
Recipe Tips
- Dry the broccolini well after washing. If it’s wet, it’ll steam instead of roast, and you don’t want to miss out on those crisp edges. Broccolini has a lot of nooks and crannies, so make sure you get them all!
- Make cleanup easy. Don’t skip lining the baking sheet with parchment paper!
Serving Ideas
- Risotto: Mushroom Risotto with Peas, Butternut Squash Risotto, Parmesan Risotto
- Steak: Pan-Seared Steak, Grilled Flank Steak, Cast Iron Skillet Steak
- Chicken: Oven Baked Balsamic Chicken, Mediterranean Chicken, Roasted Chicken
- Serve it with a sauce: This roasted broccolini is delicious dipped into tahini or cucumber yogurt sauce.
FAQs
Make sure you dry it well after washing, and make sure you set the oven temperature to 425ºF. The high heat browns the broccolini more quickly, which is how you get those crispy edges. If it turned out limp, you probably overcooked it.
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 cooler, so keep an eye on it and remove it when it’s tender and well-browned.
