Hands-down, the best way to enjoy broccolini is to roast it. From the crispy tops to tender stalks, to its mild, slightly sweet flavor, you’re going to fall in love with this easy 15-minute Roasted Broccolini recipe.
If you never thought you could be obsessed with a vegetable, then I’m bold enough to say that you probably haven’t had roasted broccolini before.
You might even wonder what the heck is broccolini and is it just broccoli and what’s so special about it?! We’re going to get to all of that in a minute.
But for starters, you’re going to love this easy side dish because it’s well, EASY, with simple ingredients, and very hands-off. It’s the perfect side for pasta, seafood, salmon, meat…basically anything and everything goes well with broccolini.
Ok, but what is broccolini?
Broccolini is not broccoli, but they’re related. Developed from broccoli, broccolini is smaller and more delicate, with thin, long stalks.
While broccoli can sometimes have a bitter flavor, broccolini is more mild with a slightly sweet flavor, and when it roasts, the top florets become slightly crispy and charred, while the stalks become tender, and it’s a match made in vegetable side heaven.
Broccolini also has some little leaves on the stalks which are totally edible too!
The Simple Ingredients
Roasting vegetables really couldn’t be easier. And while you can add several things to mix it up (see below), we’re starting with the basic recipe today. You’ll love it because it’s so simple.
- Extra virgin olive oil (high quality will make it shine)
- Coarse sea salt
- Broccolini (sometimes known as baby broccoli)
Really! That’s it!
The olive oil helps the broccolini crisp up in the oven and the coarse sea salt adds some texture and that lovely salty twist. You can also throw in some freshly ground black pepper for a little kick, too.
Tips for Roasting
- Trim the ends: cut off approximately 1 inch of any dry, rough bottoms of the stalks.
- Toss in oil: drizzle the olive oil across the broccolini and sprinkle the salt across, then toss to coat them evenly.
- Preheat the oven: roasting the broccolini at a high temperature – we’re going for 425F here – crisps up the florets of the broccolini giving them an irresistible texture.
- If you like less char on roasted vegetables, you can lower the temperature to 375F and increase the cooking time a few minutes.
- Crispy tops, tender stalks: the stalks need to be fork-tender, yet they will have a slight crunch to them. The opposite would be soggy stalks, and no one wants that.
There are several adaptations you can make with roasted broccolini. Ok, probably a lot more than several, but I’m going to share a few of my favorites. I hope as you fall in love with making this easy side dish, you’ll experiment and share with me your favorites, too!
- Squeeze of lemon – a fresh squeeze of lemon juice and/or adding some lemon zest will brighten up the flavors
- Parmesan cheese – grate some parmesan cheese on the roasted broccolini after roasting and it will slightly melt and add a cheesy, salty component.
- Garlic – toss with minced garlic and roast (you know you can’t go wrong with garlic). You can also use garlic powder for the garlic flavor.
- Red pepper flakes – with any of these additions, you can also toss in a pinch of red pepper flakes for a little kick.
- Almond slices – for a crunchy addition, top with toasted almond slices.
Recipes to Pair with Roasted Broccolini
- Fettuccine Alfredo
- Creamy Garlic Pasta with Pan Seared Scallops
- Parmesan Rosemary Crusted Fish
- Easy Baked Teriyaki Salmon
- Miso Ginger Glazed Salmon
More Broccolini Recipes
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