Roasted Broccolini Recipe
This roasted broccolini is tossed with garlic, olive oil, paprika, salt, and pepper, then finished with lemon for a fast weeknight side.
Servings: 4 servings
Equipment
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.
Notes
My Top Tip: Trim the bottom inch or so of the broccolini stems off. They're tough and fibrous, and not fun to eat.
Storage: Store any leftover roasted broccolini in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.
Nutrition
Serving: 4ounces | Calories: 113kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 325mg | Potassium: 19mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2126IU | Vitamin C: 105mg | Calcium: 87mg | Iron: 1mg
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